WorldWideScience

Sample records for beer production process

  1. MODERN PROCESSES AND EQUIPMENT FOR BEER PRODUCTION

    Directory of Open Access Journals (Sweden)

    Yu. I. Sidorov

    2013-04-01

    Full Text Available Modern progress trends of processes of brewing and fermenters for their realization are considered. It is rotined that the today most widespread method of production are speed-up processes on the method of Nathan in one technological stage in one vehicle –cylinder-conical tank — CCT. The next stage of development must be passing to the continuous methods, however these, known enough methods, so far did not find realization. The second directions of development of brewing is distribution of minibrewerys, including restaurant complexes. The basic stimulus of development of this direction is possibility of receipt of the so-called «living» beer — the high-quality unfiltered product, however today large competition make mass productions which mastered the technique of production of «living» beer at industrial level.

  2. Cocoa pulp in beer production: Applicability and fermentative process performance.

    Directory of Open Access Journals (Sweden)

    Cassiane da Silva Oliveira Nunes

    Full Text Available This work evaluated the effect of cocoa pulp as a malt adjunct on the parameters of fermentation for beer production on a pilot scale. For this purpose, yeast isolated from the spontaneous fermentation of cachaça (SC52, belonging to the strain bank of the State University of Feira de Santana-Ba (Brazil, and a commercial strain of ale yeast (Safale S-04 Belgium were used. The beer produced was subjected to acceptance and purchase intention tests for sensorial analysis. At the beginning of fermentation, 30% cocoa pulp (adjunct was added to the wort at 12°P concentration. The production of beer on a pilot scale was carried out in a bioreactor with a 100-liter capacity, a usable volume of 60 liters, a temperature of 22°C and a fermentation time of 96 hours. The fermentation parameters evaluated were consumption of fermentable sugars and production of ethanol, glycerol and esters. The beer produced using the adjunct and yeast SC52 showed better fermentation performance and better acceptance according to sensorial analysis.

  3. Cocoa pulp in beer production: Applicability and fermentative process performance

    Science.gov (United States)

    de Carvalho, Giovani Brandão Mafra; da Silva, Gervásio Paulo

    2017-01-01

    This work evaluated the effect of cocoa pulp as a malt adjunct on the parameters of fermentation for beer production on a pilot scale. For this purpose, yeast isolated from the spontaneous fermentation of cachaça (SC52), belonging to the strain bank of the State University of Feira de Santana-Ba (Brazil), and a commercial strain of ale yeast (Safale S-04 Belgium) were used. The beer produced was subjected to acceptance and purchase intention tests for sensorial analysis. At the beginning of fermentation, 30% cocoa pulp (adjunct) was added to the wort at 12°P concentration. The production of beer on a pilot scale was carried out in a bioreactor with a 100-liter capacity, a usable volume of 60 liters, a temperature of 22°C and a fermentation time of 96 hours. The fermentation parameters evaluated were consumption of fermentable sugars and production of ethanol, glycerol and esters. The beer produced using the adjunct and yeast SC52 showed better fermentation performance and better acceptance according to sensorial analysis. PMID:28419110

  4. Cocoa pulp in beer production: Applicability and fermentative process performance.

    Science.gov (United States)

    Nunes, Cassiane da Silva Oliveira; de Carvalho, Giovani Brandão Mafra; da Silva, Marília Lordêlo Cardoso; da Silva, Gervásio Paulo; Machado, Bruna Aparecida Souza; Uetanabaro, Ana Paula Trovatti

    2017-01-01

    This work evaluated the effect of cocoa pulp as a malt adjunct on the parameters of fermentation for beer production on a pilot scale. For this purpose, yeast isolated from the spontaneous fermentation of cachaça (SC52), belonging to the strain bank of the State University of Feira de Santana-Ba (Brazil), and a commercial strain of ale yeast (Safale S-04 Belgium) were used. The beer produced was subjected to acceptance and purchase intention tests for sensorial analysis. At the beginning of fermentation, 30% cocoa pulp (adjunct) was added to the wort at 12°P concentration. The production of beer on a pilot scale was carried out in a bioreactor with a 100-liter capacity, a usable volume of 60 liters, a temperature of 22°C and a fermentation time of 96 hours. The fermentation parameters evaluated were consumption of fermentable sugars and production of ethanol, glycerol and esters. The beer produced using the adjunct and yeast SC52 showed better fermentation performance and better acceptance according to sensorial analysis.

  5. Experiences with preventive procedures application in the process of beer production in Czech Republic

    Directory of Open Access Journals (Sweden)

    Jana Kotovicová

    2011-01-01

    Full Text Available Food-processing industry is an intriguing field regarding prevention procedures application. All food-processing operations have common fundamental spheres of problems – wastewater polluted by organic substances, solid waste of biological origin and losses during source material processing. Beer production process is a representative of food-processing sphere. The brewing industry has an ancient tradition and is still a dynamic sector open to new developments in technology and scientific progress. A case study of beer production in Czech Republic has been performed. During the work on the project, there were utilized methodical procedures of Cleaner Production, best available technologies (BAT utilization and hazard analysis critical control points (HACCP, optimization of final technology operation.

  6. The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production.

    Science.gov (United States)

    Garofalo, Cristiana; Osimani, Andrea; Milanović, Vesna; Taccari, Manuela; Aquilanti, Lucia; Clementi, Francesca

    2015-12-01

    Beer is one of the world's most ancient and widely consumed fermented alcoholic beverages produced with water, malted cereal grains (generally barley and wheat), hops, and yeast. Beer is considered an unfavorable substrate of growth for many microorganisms, however, there are a limited number of bacteria and yeasts, which are capable of growth and may spoil beer especially if it is not pasteurized or sterile-filtered as craft beer. The aim of this research study was to track beer spoilage lactic acid bacteria (LAB) inside a brewery and during the craft beer production process. To that end, indoor air and work surface samples, collected in the brewery under study, together with commercial active dry yeasts, exhausted yeasts, yeast pellet (obtained after mature beer centrifugation), and spoiled beers were analyzed through culture-dependent methods and PCR-DGGE in order to identify the contaminant LAB species and the source of contamination. Lactobacillus brevis was detected in a spoiled beer and in a commercial active dry yeast. Other LAB species and bacteria ascribed to Staphylococcus sp., Enterobaceriaceae, and Acetobacter sp. were found in the brewery. In conclusion, the PCR-DGGE technique coupled with the culture-dependent method was found to be a useful tool for identifying the beer spoilage bacteria and the source of contamination. The analyses carried out on raw materials, by-products, final products, and the brewery were useful for implementing a sanitization plan to be adopted in the production plant. © 2015 Institute of Food Technologists®

  7. Revaluation of Waste Yeast from Beer Production

    Directory of Open Access Journals (Sweden)

    Nicoleta Suruceanu

    2013-11-01

    Full Text Available Brewing yeast is an important waste product from beer production. The valorification of slurry yeast mainly consists of separation of vitamins and important nitrogen compounds. The hops compounds, one of the most important raw materials in beer technology are removed beforehand valorification. The prenylflavonoids compounds from hops are important bioactive compounds that can be revaluation with proper technology. Revaluation of prenylflavonoids from waste yeast into dietary supplement, identification and quantification of xanthohumol by HPLC method. Waste yeast from brewery pilot plant of USAMV Cluj Napoca it was dried by atomization and the powder was analyzed on xanthohumol content by HPLC method. For quantification a calibration curve it was used. The process of drying by atomisation lead to a powder product. It was used malt dextrin powder for stabilisation. The final product it was encapsulated. The xanthohumol content of powdered yeast it was 1.94 µg/ml. In conclusion the slurry yeast from beer production it is an important source of prenylflavonoids compounds.

  8. Progress in Brewing Science and Beer Production.

    Science.gov (United States)

    Bamforth, C W

    2017-06-07

    The brewing of beer is an ancient biotechnology, the unit processes of which have not changed in hundreds of years. Equally, scientific study within the brewing industry not only has ensured that modern beer making is highly controlled, leading to highly consistent, high-quality, healthful beverages, but also has informed many other fermentation-based industries.

  9. Revaluation of Waste Yeast from Beer Production

    OpenAIRE

    Nicoleta Suruceanu; Sonia Socaci; Teodora Coldea; Elena Mudura

    2013-01-01

    Brewing yeast is an important waste product from beer production. The valorification of slurry yeast mainly consists of separation of vitamins and important nitrogen compounds. The hops compounds, one of the most important raw materials in beer technology are removed beforehand valorification. The prenylflavonoids compounds from hops are important bioactive compounds that can be revaluation with proper technology. Revaluation of prenylflavonoids from waste yeast into dietary supplement, ident...

  10. 27 CFR 25.1 - Production and removal of beer.

    Science.gov (United States)

    2010-04-01

    ... beer. 25.1 Section 25.1 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Scope of Regulations § 25.1 Production and removal of beer. The regulations in this part relate to beer and cereal beverages and cover the location, construction, equipment...

  11. Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale.

    Science.gov (United States)

    Marongiu, Antonella; Zara, Giacomo; Legras, Jean-Luc; Del Caro, Alessandra; Mascia, Ilaria; Fadda, Costantino; Budroni, Marilena

    2015-01-01

    The deliberate inoculation of yeast strains isolated from food matrices such as wine or bread, could allow the transfer of novel properties to beer. In this work, the feasibility of the use of baker's yeast strains as starters for craft beer production has been evaluated at laboratory and brewery scale. Nine out of 12 Saccharomyces cerevisiae strains isolated from artisanal sourdoughs metabolized 2 % maltose, glucose and trehalose and showed growth rates and cell populations higher than those of the brewer's strain Safbrew-S33. Analysis of allelic variation at 12 microsatellite loci clustered seven baker's strains and Safbrew-S33 in the main group of bread isolates. Chemical analyses of beers produced at a brewery scale showed significant differences among the beers produced with the baker's strain S38 or Safbrew-S33, while no significant differences were observed when S38 or the brewer's strain Safbrew-F2 was used for re-fermentation. The sensory profile of beers obtained with S38 or the brewer's yeasts did not show significant differences, thus suggesting that baker's strains of S. cerevisiae could represent a reservoir of biodiversity for the selection of starter strains for craft beer production.

  12. Low cost and compact analytical microsystem for carbon dioxide determination in production processes of wine and beer.

    Science.gov (United States)

    Calvo-López, Antonio; Ymbern, Oriol; Izquierdo, David; Alonso-Chamarro, Julián

    2016-08-10

    The design, construction and evaluation of a low cost, cyclic olefin copolymer (COC)-based continuous flow microanalyzer, with optical detection, to monitor carbon dioxide in bottled wines and beers as well as in fermentation processes, is presented. The microsystem, constructed by computer numerically controlled (CNC) micromilling and using a multilayer approach, integrates microfluidics, gas-diffusion module and an optical flow-cell in a single polymeric substrate. Its size is slightly bigger than a credit card, exactly 45 × 60 × 4 mm in the microfluidic and diffusion module zone and 22.5 × 40 × 3 mm in the flow-cell zone. The gas-diffusion module is based on a hydrophobic polyvinylidene fluoride (PVDF) membrane, which allows the transfer of the carbon dioxide present in the sample to a bromothymol blue (BTB) pH-sensitive acceptor solution, where the color change is measured optically. The detection system consisted of a LED with an emission peak at 607 nm and a photodiode integrated in a printed circuit board (PCB). The obtained analytical features after the optimization of the microfluidic platform and hydrodynamic variables are a linear range from 255 to 10000 mg L(-1) of CO2 and a detection limit of 83 mg L(-1) with a sampling rate of 30 samples h(-1). Copyright © 2016 Elsevier B.V. All rights reserved.

  13. Batch process. Batch process used in a beer brewery; Biru kojo no bacchi purosesu

    Energy Technology Data Exchange (ETDEWEB)

    Kihara, K. [Kirin Engneering Co. Ltd. (Japan)

    1997-09-05

    In a beer brewing process, there is a system in which unit operation of chemical engineering is combined with the techniques of food and fermentation engineering in order to brew beer meeting the quality concept. This paper introduces the characteristics of a batch system used in the brewing of beer and the control method for the brewing of beer. The characteristics of the batch system used in a beer brewing process are the following three. In order to minimize the quality variation ascribed to the raw materials and the process, the materials are blended in various parts of the system. In the saccharification step which determines the quality of beer, two methods, i.e. a batch method and a continuous method are used, and beer brewing companies employ a saccharification system meeting the condition for attaining a desired quality of their own products. Two mashing systems are operated at different cycles shifted by half cycle from each other, not starting both at a time, so as to level the peaks of the utilities, whereby the operation of the utility-related facility is optimized. 1 ref., 2 figs., 1 tab.

  14. 27 CFR 25.15 - Materials for the production of beer.

    Science.gov (United States)

    2010-04-01

    ... production of beer. 25.15 Section 25.15 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Definitions Standards for Beer § 25.15 Materials for the production of beer. (a) Beer must be brewed from malt or from substitutes for malt. Only rice...

  15. Free and Protein-Bound Maillard Reaction Products in Beer: Method Development and a Survey of Different Beer Types.

    Science.gov (United States)

    Hellwig, Michael; Witte, Sophia; Henle, Thomas

    2016-09-28

    The Maillard reaction is important for beer color and flavor, but little is known about the occurrence of individual glycated amino acids in beer. Therefore, seven Maillard reaction products (MRPs), namely, fructosyllysine, maltulosyllysine, pyrraline, formyline, maltosine, MG-H1, and argpyrimidine, were synthesized and quantitated in different types of beer (Pilsner, dark, bock, wheat, and nonalcoholic beers) by HPLC-ESI-MS/MS in the multiple reaction monitoring mode through application of the standard addition method. Free MRPs were analyzed directly. A high molecular weight fraction was isolated by dialysis and hydrolyzed enzymatically prior to analysis. Maltulosyllysine was quantitated for the first time in food. The most important free MRPs in beer are fructosyllysine (6.8-27.0 mg/L) and maltulosyllysine (3.7-21.8 mg/L). Beer contains comparatively high amounts of late-stage free MRPs such as pyrraline (0.2-1.6 mg/L) and MG-H1 (0.3-2.5 mg/L). Minor amounts of formyline (4-230 μg/L), maltosine (6-56 μg/L), and argpyrimidine (0.1-4.1 μg/L) were quantitated. Maltulosyllysine was the most significant protein-bound MRP, but both maltulosyllysine and fructosyllysine represent only 15-60% of the total protein-bound lysine-derived Amadori products. Differences in the patterns of protein-bound and free individual MRPs and the ratios between them were identified, which indicate differences in their chemical, biochemical, and microbiological stabilities during the brewing process.

  16. Biotechnological production of non-traditional beer

    Science.gov (United States)

    Parise, Adadi; Kovaleva, Elena G.; Glukhareva, Tatiana V.; Shatunova, Svetlana A.

    2017-09-01

    In the present study we brewed sorghum (pito) and low-alcoholic beer (LAB) utilizing Sacharomyces cerevisiae, Lactobacillus plantarum and Saccharomycodes ludwigii as starters, respectively, and characterized their quality parameters. Single infusion method of mashing was practiced. Physiochemical, sensory and antiradical properties of samples were determined. Pito was produced by pitching wort with S. cerevisae (single starter culture (SSC)) and S. cerevisae in combination with L. plantarum (mixed starter culture (MSC)). oBrix did not change over the next 24 hours for both cultures and began to decline, yet still it remain steady when the fermentation was over. After the end of fermentation, wort pitched with SSC showed lower oBrix (6.63±0.11), than the wort with MSC (6.73±0.20) and differ significantly (P alcohols and 8 acids, were identified in pito. Seven of these compounds were detected after the first fermentation (in green beer), whilst the rest (16 compounds) were distinguish after secondary fermentation. We also identified 8 volatiles in LAB, including 5 alcohols, 2 esters and 1 acid. Electron paramagnetic resonance spectroscopy of free radicals was used to determine the antiradical activity (AOA) of LAB in comparison with industrial alcoholic beverages (Baltica 7 from St Petersburg, Russia and Nectar beer from Bosnia-Herzegonia). LAB showed DPPH radical scavenging activity of 1.16 ×10-4 mol × equ (R2=0.86) though Nectar beer exhibited the higher AOA of 1.17 × 10-4 mol x equ (R2=0.69) whilst the least was Baltica beer 9.85×10-5 mol x equ (R2=0.96). Panellists generally accepted the pito brewed with SSC (4.28±0.95) as well as LAB (3.85±0.69). All the parameters of beer assessed for the sensory evaluation were satisfactory.

  17. EVALUATION OF FERMENTATION PARAMETERS DURING HIGH-GRAVITY BEER PRODUCTION

    Directory of Open Access Journals (Sweden)

    R.B. Almeida

    2001-12-01

    Full Text Available A large number of advantages are obtained from the use of highly concentrated worts during the production of beer in a process referred to as "high-gravity". However, problems related to slow or stuck fermentations, which cause the lower productivity and possibility of contamination, are encountered. This study examines the influence of factors pH, percentage of corn syrup, initial wort concentration and fermentation temperature on the fermentation parameters, namely productivity, wort attenuation and the yield coefficient for sugar-to-ethanol conversion. The results show that productivity increased when the higher temperature, the higher wort concentration and the lower syrup percentage were used, while wort attenuation increased when lower wort concentration and no syrup were used. The yield coefficient for sugar-to-ethanol conversion was not influenced by any of the factors studied.

  18. Predictive Model of Energy Consumption in Beer Production

    Directory of Open Access Journals (Sweden)

    Tiecheng Pu

    2013-07-01

    Full Text Available The predictive model of energy consumption is presented based on subtractive clustering and Adaptive-Network-Based Fuzzy Inference System (for short ANFIS in the beer production. Using the subtractive clustering on the historical data of energy consumption, the limit of artificial experience is conquered while confirming the number of fuzzy rules. The parameters of the fuzzy inference system are acquired by the structure of adaptive network and hybrid on-line learning algorithm. The method can predict and guide the energy consumption of the factual production process. The reducing consumption scheme is provided based on the actual situation of the enterprise. Finally, using concrete examples verified the feasibility of this method comparing with the Radial Basis Functions (for short RBF neural network predictive model.

  19. Polarimetric Determination of Starch in Raw Materials and Discharged Waste from Beer Production

    Directory of Open Access Journals (Sweden)

    Anca Farcas

    2013-11-01

    Full Text Available Brewer’s spent grain (BGS is a by-product of thebrewing process, consisting of the solid fraction of barley malt remainingafter separation of worth. In this research, raw materials and discharged waste from beer production were evaluated on the basis of starch content, using Ewers polarimetric method.

  20. Polarimetric Determination of Starch in Raw Materials and Discharged Waste from Beer Production

    OpenAIRE

    Anca Farcas; Maria Tofana; Sonia Socaci; Stancuta Scrob; Liana Salanta; Doinita Bors

    2013-01-01

    Brewer’s spent grain (BGS) is a by-product of thebrewing process, consisting of the solid fraction of barley malt remainingafter separation of worth. In this research, raw materials and discharged waste from beer production were evaluated on the basis of starch content, using Ewers polarimetric method.

  1. Amylolytic fungi in starter cakes for rice beer production.

    Science.gov (United States)

    Das, Arup Jyoti; Miyaji, Tatsuro; Deka, Sankar Chandra

    2017-09-05

    Two types of starter cakes, viz. amou and perok-kushi, used in the production of rice beer in Assam, India, by the Bodo and Deori communities, respectively, were used for the isolation of amylolytic fungi. Based on the sequencing of their internal transcribed spacer (ITS) regions the fungi were identified as Amylomyces rouxii and Rhizopus oryzae, and given the strain names TU460 and TU465, respectively. Both the strains showed the ability to degrade and saccharify starch. The glucoamylase activity was considerably high in A. rouxii TU460 (14.92 μmol/min) as compared to R. oryzae TU465 (1.41 μmol/min), whereas α-amylase activity was found to be closely related, i.e. 7.02 and 6.09 unit mL -1 , respectively. SDS PAGE for the determination of the molecular size of the glucoamylase enzymes revealed the production of two distinct units of 59 kDa and 31 kDa by A. rouxii TU460, and one unit of 72 kDa by R. oryzae TU465. LC MS/MS analysis revealed that no mycotoxins were produced by either of the strains. The overall study indicated a good amylolytic property of both strains and a potential for application in the starch processing industries.

  2. Beer fermentation: monitoring of process parameters by FT-NIR and multivariate data analysis.

    Science.gov (United States)

    Grassi, Silvia; Amigo, José Manuel; Lyndgaard, Christian Bøge; Foschino, Roberto; Casiraghi, Ernestina

    2014-07-15

    This work investigates the capability of Fourier-Transform near infrared (FT-NIR) spectroscopy to monitor and assess process parameters in beer fermentation at different operative conditions. For this purpose, the fermentation of wort with two different yeast strains and at different temperatures was monitored for nine days by FT-NIR. To correlate the collected spectra with °Brix, pH and biomass, different multivariate data methodologies were applied. Principal component analysis (PCA), partial least squares (PLS) and locally weighted regression (LWR) were used to assess the relationship between FT-NIR spectra and the abovementioned process parameters that define the beer fermentation. The accuracy and robustness of the obtained results clearly show the suitability of FT-NIR spectroscopy, combined with multivariate data analysis, to be used as a quality control tool in the beer fermentation process. FT-NIR spectroscopy, when combined with LWR, demonstrates to be a perfectly suitable quantitative method to be implemented in the production of beer. Copyright © 2014 Elsevier Ltd. All rights reserved.

  3. Medicinal mushroom Ganoderma lucidum in the production of special beer types

    Directory of Open Access Journals (Sweden)

    Leskošek-Čukalović Ida I.

    2009-01-01

    Full Text Available Mushrooms like Ganoderma lucidum have been used for thousands of years as a traditional medicine in the Far East. Ganoderma received wide popularity as an eating mushroom with high nutritive value, but even more as medical fungi. It has been used for the treatment of various diseases: hepatitis, hypertension, insomnia, and even cancer. Due to its extraordinary action, it is often called 'Elixir of life', 'Food of gods' and 'Mushroom of universe'. The intracellular and extracellular polysaccharides (b-glucane inhibit the growth of several types of cancer. Mushroom produces triterpenes of which especially ganoderic acid showed cytotoxicity on primary tumor liver cells, inhibition of histamine release, hepatoprotective effect, stimulation of the immune system functions, inhibition of the aggregation of blood plates, etc. On the other hand, beer as a purely natural beverage obtained in the process of fermentation, contains a number of ingredients which are important for human organism, and in moderate usage has favorable reaction on the general health condition of the body. As such, beer is a very good basis for the development of a number of new products with defined pharmacodynamics influence. In this work, we have investigated the possibilities of using extracts of mushroom Ganoderma lucidum in the production of special beer types. The composition of mushroom, properties of the most important active ingredients, extraction procedures, and sensory characteristics of the beers on the basis of such extracts were determined. The most important parameters of quality and possibility of adjustments using extracts of different medicinal herbs were investigated.

  4. Preparation of malts for production of special beers

    Directory of Open Access Journals (Sweden)

    Hana Kábelová-Ficová

    2017-01-01

    Full Text Available The article deals with production of various malts intended for manufacture of special types of beer. The malts were used to brew samples of beer with alcoholic strength ranging between 8 - 12% EPM. The above range of original wort content was chosen due to its suitability for sensory evaluation and properties; in stronger types of beer, (more than 12% EPM, nature of the beverage can be drown by mashy flavour. In the experimental samples, the actual residual extract oscillated between 4.0 - 6.5%. The content of ethanol corresponded to the degree of fermentation and thereby also to the residual actual extract in balance equilibrium specifying that higher residual extract corresponds to lower content of alcohol by volume. It ranged between 2.5 - 5.0%. The sample 1 contained the highest amount of ethanol by mass (3.9% and the sample 13 showed the lowest one (1.9%; alike trend of ethanol content by volume was revealed (5 and 2.44%, respectively. The highest content of actual and apparent extract was found in the sample 2 (6.6 and 5.2%, respectively; the sample 13 showed the lowest levels (4.0 and 3.1%, respectively. The original wort extract content averaged 9.9% in most of the samples; the sample 1 showed distinctly higher value (12.6% and, on the contrary, the sample 13 demonstrated the lowest one (7.4%. The highest relative density was revealed in the sample 2 (1.02% and the lowest one in the sample 13 (1.01%. Considering differences in osmotic pressure, the sample 1 exhibited the highest value (1045 mOs and the sample 13 the lowest one (551 mOs. The highest level of fermentation was found in the sample 19 (61.7%, the lowest one was proved in the sample 19 (44.0%. Sensory analysis corresponded to originality and characteristics of each sample. The sample of beer made from spring barley was evaluated to be the best one.

  5. Process integration and waste heat recovery in Lithuanian and Danish industry. Case study: Beer Brewery `Vilniaus Tauras`

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1998-04-01

    Potential energy savings measures in Vilniaus Tauras Brewery are described in the report. Process Integration theories and methods and more conventional energy saving approaches have been put into use. The brewery is placed in Vilnius and is the fifth largest in Lithuania. It produces 20 million litre of beer per year. The production equipment is very old, and the buildings are not appropriate for modern beer production. Reconstruction is planned in the near future if new investors can be found. Compared with Danish breweries it is only considered to be a small production. Carlsberg`s two largest breweries in Denmark (Valby and Fredericia) produces around 350 mill. litre/year each. (au)

  6. Application and possible benefits of high hydrostatic pressure or high-pressure homogenization on beer processing: A review.

    Science.gov (United States)

    Santos, Lígia Mr; Oliveira, Fabiano A; Ferreira, Elisa Hr; Rosenthal, Amauri

    2017-10-01

    Beer is the most consumed beverage in the world, especially in countries such as USA, China and Brazil.It is an alcoholic beverage made from malted cereals, and the barley malt is the main ingredient, added with water, hops and yeast. High-pressure processing is a non-traditional method to preserve food and beverages. This technology has become more interesting compared to heat pasteurization, due to the minimal changes it brings to the original nutritional and sensory characteristics of the product, and it comprises two processes: high hydrostatic pressure, which is the most industrially used process, and high-pressure homogenization. The use of high pressure almost does not affect the molecules that are responsible for the aroma and taste, pigments and vitamins compared to the conventional thermal processes. Thus, the products processed by high-pressure processing have similar characteristics compared to fresh products, including beer. The aim of this paper was to review what has been investigated about beer processing using this technology regarding the effects on physicochemical, microbiology and sensory characteristics and related issues. It is organized by processing steps, since high pressure can be applied to malting, mashing, boiling, filtration and pasteurization. Therefore, the beer processed with high-pressure processing may have an extended shelf-life because this process can inactivate beer spoilage microorganisms and result in a superior sensory quality related to freshness and preservation of flavors as it does to juices that are already commercialized. However, beyond this application, high-pressure processing can modify protein structures, such as enzymes that are present in the malt, like α- and β-amylases. This process can activate enzymes to promote, for example, saccharification, or instead inactivate at the end of mashing, depending on the pressure the product is submitted, besides being capable of isomerizing hops to raise beer bitterness

  7. What's in a name? The effect of congruent and incongruent product names on liking and emotions when consuming beer or non-alcoholic beer in a bar

    NARCIS (Netherlands)

    Silva, Ana Patricia; Jager, Gerry; Voss, Hans Peter; Zyl, van Hannelize; Hogg, Tim; Pintado, Manuela; Graaf, de Kees

    2017-01-01

    This study concerns the expectations, liking and emotions related to the consumption of conventional beer and non-alcoholic beer (NAB), which are related but different products. These beverages are derived from the same raw materials and have undistinguished visual sensory cues. However consumers

  8. Correlates of in-store promotions for beer: differential effects of market and product characteristics.

    Science.gov (United States)

    Bray, Jeremy W; Loomis, Brett; Engelen, Mark

    2007-03-01

    We estimated the strength and direction of the association between product characteristics (beer type, package size, and brand name) and market-area socioeconomic characteristics, and promoted sales of beer in grocery stores. Supermarket scanner data from 64 market areas across the United States over 5 years were used to estimate regression models of the share of beer sales that are promoted, controlling for beer price, packaging, and type; and for market-level age, race/ethnicity, income, unemployment rate, and percentage of the population living in an alcohol control state. Large-volume units, such as 144-oz and 288-oz packages, are more likely to be promoted than smaller package sizes. Malt-liquor beverages are less likely to be promoted than non-malt-liquor beverages. Age, race/ethnicity, income, and geographic location of the market area are not significantly related to promoted beer sales. Marketing research has shown that in-store merchandising and promotions can substantially increase beer sales and that purchasing large package sizes may increase total consumption. Our results suggest that high levels of promoted sales for large-volume beer packages may result in increased beer consumption.

  9. Detecting Beer Intake by Unique Metabolite Patterns.

    Science.gov (United States)

    Gürdeniz, Gözde; Jensen, Morten Georg; Meier, Sebastian; Bech, Lene; Lund, Erik; Dragsted, Lars Ove

    2016-12-02

    Evaluation of the health related effects of beer intake is hampered by the lack of accurate tools for assessing intakes (biomarkers). Therefore, we identified plasma and urine metabolites associated with recent beer intake by untargeted metabolomics and established a characteristic metabolite pattern representing raw materials and beer production as a qualitative biomarker of beer intake. In a randomized, crossover, single-blinded meal study (MSt1), 18 participants were given, one at a time, four different test beverages: strong, regular, and nonalcoholic beers and a soft drink. Four participants were assigned to have two additional beers (MSt2). In addition to plasma and urine samples, test beverages, wort, and hops extract were analyzed by UPLC-QTOF. A unique metabolite pattern reflecting beer metabolome, including metabolites derived from beer raw material (i.e., N-methyl tyramine sulfate and the sum of iso-α-acids and tricyclohumols) and the production process (i.e., pyro-glutamyl proline and 2-ethyl malate), was selected to establish a compliance biomarker model for detection of beer intake based on MSt1. The model predicted the MSt2 samples collected before and up to 12 h after beer intake correctly (AUC = 1). A biomarker model including four metabolites representing both beer raw materials and production steps provided a specific and accurate tool for measurement of beer consumption.

  10. 27 CFR 28.147 - Return of beer or beer concentrate.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Return of beer or beer... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Removal of Beer and Beer Concentrate...-Trade Zone § 28.147 Return of beer or beer concentrate. Beer or beer concentrate removed without payment...

  11. Beer Snobs Do Exist: Estimation of Beer Demand by Type

    OpenAIRE

    Toro-Gonzalez, Daniel; McCluskey, Jill J.; Mittelhammer, Ron

    2014-01-01

    Although mass-produced beers still represent the vast majority of U.S. beer sales, there has been a significant growth trend in the craft beer segment. This study analyzes the demand for beer as a differentiated product and estimates own-price, cross-price, and income elasticities for beer by type: craft beer, mass-produced beer, and imported beer. We verify that beer is a normal good with a considerably inelastic demand and also find that the cross-price elasticity across types of beer is cl...

  12. Automatic control with fuzzy logic of home-made beer production in maceration and cooking stages

    Directory of Open Access Journals (Sweden)

    Mariano Luján Corro

    2010-06-01

    Full Text Available The process of home-made beer production in the malt maceration and cooking stages was controlled automatically with fuzzy logic, across different performers considering the time and temperature of the process, using 2009LabVIEW. The equipment was mainly composed of three 20 L capacity stainless steel containers (water supply, maceration and cooking, an additional hops container, a data acquisition card (PIC 16F877a micro controller, three LM35 temperature sensors and 11 on/off type performers, which were governed by a total of 47 Mandani type fuzzy rules with trapezoidal membership functions, using the method of center area for the defuzzification. The performers: electrovalves (5, pumps (2, heaters (3 and a stirrer, in approximately 4 hours, were adequately controlled in their early maceration and cooking stages. The beer obtained by automatic control with fuzzy logic in the maceration and cooking stages, had the following characteristics: 0.98 g/cm3 of density, 3.9 of pH, total acidity expressed as 0.87% of lactic acid, 6.2ºGL of alcoholic degree and 0.91% w/v of CO2 percentage.

  13. Wastes from bioethanol and beer productions as substrates for l(+) lactic acid production - A comparative study.

    Science.gov (United States)

    Djukić-Vuković, Aleksandra; Mladenović, Dragana; Radosavljević, Miloš; Kocić-Tanackov, Sunčica; Pejin, Jelena; Mojović, Ljiljana

    2016-02-01

    Waste substrates from bioethanol and beer productions are cheap, abundant and renewable substrates for biorefinery production of lactic acid (LA) and variability in their chemical composition presents a challenge in their valorisation. Three types of waste substrates, wasted bread and wasted potato stillage from bioethanol production and brewers' spent grain hydrolysate from beer production were studied as substrates for the production of l(+) LA and probiotic biomass by Lactobacillus rhamnosus ATCC 7469. The correlation of the content of free alpha amino nitrogen and the production of LA was determined as a critical characteristic of the waste media for efficient LA production by L. rhamnosus on the substrates which contained equal amount of fermentable sugars. A maximal LA productivity of 1.54gL(-1)h(-1) was obtained on wasted bread stillage media, whilst maximal productivities achieved on the potato stillage and brewers' spent grain hydrolysate media were 1.28gL(-1)h(-1)and 0.48gL(-1)h(-1), respectively. A highest LA yield of 0.91gg(-1) was achieved on wasted bread stillage media, followed by the yield of 0.81gg(-1) on wasted potato stillage and 0.34gg(-1) on brewers' spent grain hydrolysate media. The kinetics of sugar consumption in the two stillage substrates were similar while the sugar conversion in brewers' spent grain hydrolysate was slower and less efficient due to significantly lower content of free alpha amino nitrogen. The lignocellulosic hydrolysate from beer production required additional supplementation with nitrogen. Copyright © 2015 Elsevier Ltd. All rights reserved.

  14. The use of chitooligosaccharide in beer brewing for protection against beer-spoilage bacteria and its influence on beer performance.

    Science.gov (United States)

    Zhao, Xue; Yu, Zhimin; Wang, Ting; Guo, Xuan; Luan, Jing; Sun, Yumei; Li, Xianzhen

    2016-04-01

    To identify a biological preservative that can protect beer from microbial contamination, which often results in the production of turbidity and off-flavor. The antimicrobial activity of a chitooligosaccharide against beer-spoilage bacteria and its effect on the fermentation performance of brewer's yeast was studied. Chitooligosaccharide with an average 2 kDa molecular weight was the best at inhibiting all tested beer-spoilage bacteria. The application of chitooligosaccharide in the brewing process did not influence the fermentation of brewer's yeast. The change in beer performance induced by the contamination of Lactobacillus brevis could be effectively controlled by application of chitooligosaccharide in the beer brewing process. The experimental data suggested that chitooligosaccharide should be an excellent preservative to inhibit beer-spoilage bacteria in the brewing process and in the end product.

  15. Fundamentals of beer and hop chemistry

    Directory of Open Access Journals (Sweden)

    Denis De Keukeleire

    2000-02-01

    Full Text Available Beer brewing is an intricate process encompassing mixing and further elaboration of four essential raw materials, including barley malt, brewing water, hops and yeast. Particularly hops determine to a great extent typical beer qualities such as bitter taste, hoppy flavour, and foam stability. Conversely, hop-derived bitter acids account for an offending lightstruck flavour, which is formed on exposure of beer to light. These various processes are presented in detail, while due emphasis is placed on state-of-the-art hop technology, which provides brewers with efficient means to control bitterness, foam, and light-stability thereby allowing for the production of beers with consistent quality.

  16. Yeast physiology and flavour formation during production of alcohol-free beer

    NARCIS (Netherlands)

    Iersel, van M.

    1999-01-01

    Production of alcohol-free beer is performed with immobilized cells of Saccharomyces cerevisiae var. uvarum . In the reactor, combined stress factors such as low temperature (0-4°C) and anaerobic conditions limit cell

  17. European survey on sterigmatocystin in cereals, cereals-based products, beer and nuts

    NARCIS (Netherlands)

    Mol, H.G.J.; MacDonald, S.J.; Anagnostopoulos, C.; Spanjer, M.; Bertuzzi, T.; Pietri, A.

    2016-01-01

    Based on the EFSA proposal 'Survey on sterigmatocystin in food' (GP/EFSA/CONTAM/2013/02), this study provides a survey on the occurrence of this mycotoxin. A total of 1,259 samples of cereal grains (429), cereal products (713), beer (53) and nuts (64) were analysed for the presence of

  18. Briquette fuel production from wastewater sludge of beer industry and biodiesel production wastes

    Science.gov (United States)

    Nusong, P.; Puajindanetr, S.

    2018-04-01

    The production of industrial wastes is increasing each year. Current methods of waste disposal are severely impacting the environment. Utilization of industrial wastes as an alternative material for fuel is gaining interest due to its environmental friendliness. Thus, the objective of this research was to study the optimum condition for fuel briquettes produced from wastewater sludge of the beer industry and biodiesel production wastes. This research is divided into two parts. Part I will study the effects of carbonization of brewery wastewater sludge for high fixed carbon. Part II will study the ratio between brewery wastewater sludge and bleaching earth for its high heating value. The results show that the maximum fixed carbon of 10.01% by weight was obtained at a temperature of 350 °C for 30 minutes. The appropriate ratio of brewery wastewater sludge and bleaching earth by weight was 95:5. This condition provided the highest heating value of approximately 3548.10 kcal/kg.

  19. Chemical Characterization of Beer Aging Products Derived from Hard Resin Components in Hops (Humulus lupulus L.).

    Science.gov (United States)

    Taniguchi, Yoshimasa; Yamada, Makiko; Taniguchi, Harumi; Matsukura, Yasuko; Shindo, Kazutoshi

    2015-11-25

    The bitter taste of beer originates from resins in hops (Humulus lupulus L.), which are classified into two subtypes (soft and hard). Whereas the nature and reactivity of soft-resin-derived compounds, such as α-, β-, and iso-α-acids, are well studied, there is only a little information on the compounds in hard resin. For this work, hard resin was prepared from stored hops and investigated for its compositional changes in an experimental model of beer aging. The hard resin contained a series of α-acid oxides. Among them, 4'-hydroxyallohumulinones were unstable under beer storage conditions, and their transformation induced primary compositional changes of the hard resin during beer aging. The chemical structures of the products, including novel polycyclic compounds scorpiohumulinols A and B and dicyclohumulinols A and B, were determined by HRMS and NMR analyses. These compounds were proposed to be produced via proton-catalyzed cyclization reactions of 4'-hydroxyallohumulinones. Furthermore, they were more stable than their precursor 4'-hydroxyallohumulinones during prolonged storage periods.

  20. Customer familiarity with new industrial product technology and its influence on adoption: The case of De Beers diamond extraction equipment

    Directory of Open Access Journals (Sweden)

    Nabbie, A.

    2013-05-01

    Full Text Available An investigation was conducted into the influence of industry customers familiarity with new technology on their decisions when purchasing discontinuous industrial products. This was done in the context where the supplier and customer organisations are entities in the same company. Even in this favourable context, continuous products remained successful despite a better solution being available. Literature on this close type of relationship is sparse, mostly because information on such internal processes is generally regarded as competitive. The case investigated was the DebTech division of De Beers, and their experience with products that they design and manufacture for the global diamond mining industry. Product developer and customer data from applicable projects was analysed, and interviews and observations were conducted. The results indicate that familiarity with the product technology favourably influences perceptions of newness, safety, and the ease of integration of a product. Familiarity increases customers propensity to recommend and purchase new-technology products.

  1. Impact of the brewing process on the concentration of silicon in lager beer

    Czech Academy of Sciences Publication Activity Database

    Krausová, Ivana; Cejnar, R.; Kučera, Jan; Dostálek, P.

    2014-01-01

    Roč. 120, č. 4 (2014), s. 433-437 ISSN 0046-9750 R&D Projects: GA MŠk 1M0570; GA MŠk(XE) LM2011019; GA ČR(CZ) GBP108/12/G108 Institutional support: RVO:61389005 Keywords : beer * brewing * hops * INAA * malt * silicon Subject RIV: GM - Food Processing Impact factor: 1.240, year: 2014

  2. Optimal Control of Beer Fermentation Process Using Differential ...

    African Journals Online (AJOL)

    In this paper, the mathematical model of batch fermentation process of ethanol was formulated. The method of differential transform was used to obtain the solution governing the fermentation process; the system of equation was transformed using the differential transform method. The result obtained from the model was ...

  3. Evaluation of microbial diversity in the pilot-scale beer brewing process by culture-dependent and culture-independent method.

    Science.gov (United States)

    Takahashi, M; Kita, Y; Kusaka, K; Mizuno, A; Goto-Yamamoto, N

    2015-02-01

    In the brewing industry, microbial management is very important for stabilizing the quality of the product. We investigated the detailed microbial community of beer during fermentation and maturation, to manage beer microbiology in more detail. We brewed a beer (all-malt) and two beerlike beverages (half- and low-malt) in pilot-scale fermentation and investigated the microbial community of them using a next-generation sequencer (454 GS FLX titanium), quantitative PCR, flow cytometry and a culture-dependent method. From 28 to 88 genera of bacteria and from 9 to 38 genera of eukaryotic micro-organisms were detected in each sample. Almost all micro-organisms died out during the boiling process. However, bacteria belonging to the genera Acidovorax, Bacillus, Brevundimonas, Caulobacter, Chryseobacterium, Methylobacterium, Paenibacillus, Polaromonas, Pseudomonas, Ralstonia, Sphingomonas, Stenotrophomonas, Tepidimonas and Tissierella were detected at the early and middle stage of fermentation, even though their cell densities were low (below approx. 10(3) cells ml(-1) ) and they were not almost detected at the end of fermentation. We revealed that the microbial community of beer during fermentation and maturation is very diverse and several bacteria possibly survive during fermentation. In this study, we revealed the detailed microbial communities of beer using next-generation sequencing. Some of the micro-organisms detected in this study were found in beer brewing process for the first time. Additionally, the possibility of growth of several bacteria at the early and middle stage of fermentation was suggested. © 2014 The Society for Applied Microbiology.

  4. Influences of pH and hydraulic retention time on anaerobes converting beer processing wastes into hydrogen.

    Science.gov (United States)

    Lay, J J; Tsai, C J; Huang, C C; Chang, J J; Chou, C H; Fan, K S; Chang, J I; Hsu, P C

    2005-01-01

    To convert high-solids organic wastes (3% w./w.) to high-value hydrogen, a full factorial experimental design was employed in planning the experiments for learning the effects of pH and hydraulic retention time (HRT) on the hydrogen production in a chemostat reactor using waste yeast obtained from beer processing wastes. For determining which experimental variable settings affect hydrogen production, predictive polynomial quadratic equation and response surface methodology were employed to determine and explain the conditions required for high-value hydrogen production. Experimental results indicate that a maximum hydrogen production rate of 460 mL/gVSS/d was obtained at pH = 5.8 and HRT = 32 hours. Moreover, hydrogenase targeted RT-PCR results indicate that Clostridium thermocellum and Klebsiella pneumoniae predominated.

  5. 27 CFR 25.231 - Finished beer.

    Science.gov (United States)

    2010-04-01

    ... not purchase taxpaid or tax determined beer from another brewer in bottles or cans which bear the name... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Finished beer. 25.231... OF THE TREASURY LIQUORS BEER Beer Purchased From Another Brewer § 25.231 Finished beer. (a) A brewer...

  6. Beer Clarification by Novel Ceramic Hollow-Fiber Membranes: Effect of Pore Size on Product Quality.

    Science.gov (United States)

    Cimini, Alessio; Moresi, Mauro

    2016-10-01

    In this work, the crossflow microfiltration performance of rough beer samples was assessed using ceramic hollow-fiber (HF) membrane modules with a nominal pore size ranging from 0.2 to 1.4 μm. Under constant operating conditions (that is, transmembrane pressure difference, TMP = 2.35 bar; feed superficial velocity, v S = 2.5 m/s; temperature, T = 10 °C), quite small steady-state permeation fluxes (J * ) of 32 or 37 L/m 2 /h were achieved using the 0.2- or 0.5-μm symmetric membrane modules. Both permeates exhibited turbidity beer quality parameters. Moreover, it exhibited J * values of the same order of magnitude of those claimed for the polyethersulfone HF membrane modules currently commercialized. The 1.4-μm asymmetric membrane module yielded quite a high steady-state permeation flux (196 ± 38 L/m 2 /h), and a minimum decline in permeate quality parameters, except for the high levels of turbidity at room temperature and chill haze. In the circumstances, such a membrane module might be regarded as a real valid alternative to conventional powder filters on condition that the resulting permeate were submitted to a final finishing step using 0.45- or 0.65-μm microbially rated membrane cartridges prior to aseptic bottling. A novel combined beer clarification process was thus outlined. © 2016 Institute of Food Technologists®.

  7. 27 CFR 25.263 - Production of concentrate and reconstitution of beer.

    Science.gov (United States)

    2010-04-01

    ... or reconstitute beer only at a brewery. (b) Marking of containers. Containers of concentrate... be marked, branded and labeled in the same manner as prescribed for containers of beer in subpart J of this part. All containers shall be identified as containers of beer concentrate. (c) Mingling with...

  8. Towards a Kieselguhr- and PVPP-Free Clarification and Stabilization Process of Rough Beer at Room-Temperature Conditions.

    Science.gov (United States)

    Cimini, Alessio; Moresi, Mauro

    2018-01-01

    In this work, the main constraint (that is, beer chilling and chill haze removing) of the current beer conditioning techniques using Kieselguhr filtration and Polyvinylpolypyrrolidone (PVPP) treatment was overcome by developing a novel higher-throughput conditioning process, operating at room temperatures with no use of filter aids. The effect of filtration temperature (T F ) in the range of 0 to 40 °C on the hydraulic permeability of ceramic hollow-fiber (HF) membranes with nominal pore size of 0.2 to 1.4 μm, as well as on their limiting permeation flux (J * ) when feeding precentrifuged rough beer, was preliminarily assessed. When using the 1.4-μm HF membrane operating at T F ≥ 20 °C, it was possible to enhance the average permeation flux at values (676 to 1844 L/m 2 /h), noticeably higher than those (250 to 500 L/m 2 /h) characteristics of conventional powder filtration. Despite its acceptable permanent haze, the resulting beer permeate still exhibited colloidal instability. By resorting to the commercial enzyme preparation Brewers Clarex® before beer clarification, it was possible to significantly improve its colloidal stability as measured using a number of European Brewing Convention forcing tests, especially with respect to that of precentrifuged rough beer by itself. By combining the above enzymatic treatment with membrane clarification at 30 °C across the ceramic 1.4-μm HF membrane module, it was possible to limit the haze development due to chilling, sensitive proteins, and alcohol addition to as low as 0.78, 4.1, and 4.0 EBC-U, respectively, the enzymatic treatment being by far more effective than that using PVPP. A novel Kieselguhr- and PVPP-free rough beer conditioning process at room temperatures was set up. By submitting precentrifuged rough beer to commercial preparation Brewers Clarex ® and then to membrane clarification at 30 °C across a ceramic 1.4-μm hollow-fiber membrane module, it was possible to obtain a clear and stable beer with

  9. Exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production process Exploración del uso de agentes antimicrobianos naturales y de campos eléctricos pulsantes para el control de bacterias contaminantes durante el proceso de elaboración de cerveza

    Directory of Open Access Journals (Sweden)

    M. A. Galvagno

    2007-09-01

    Full Text Available Different natural antimicrobials affected viability of bacterial contaminants isolated at critical steps during a beer production process. In the presence of 1 mg/ml chitosan and 0.3 mg/ml hops, the viability of Escherichia coli in an all malt barley extract wort could be reduced to 0.7 and 0.1% respectively after 2 hour- incubation at 4 °C. The addition of 0.0002 mg/ml nisin, 0.1 mg/ml chitosan or 0.3 mg/ml hops, selectively inhibited growth of Pediococcus sp. in more than 10,000 times with respect to brewing yeast in a mixed culture. In the presence of 0.1mg ml chitosan in beer, no viable cells of the thermoresistant strain Bacillus megaterium were detected. Nisin, chitosan and hops increased microbiological stability during storage of a local commercial beer inoculated with Lactobacillus plantarum or Pediococcus sp. isolated from wort. Pulsed Electric Field (PEF (8 kV/cm, 3 pulses application enhanced antibacterial activity of nisin and hops but not that of chitosan. The results herein obtained suggest that the use of these antimicrobial compounds in isolation or in combination with PEF would be effective to control bacterial contamination during beer production and storage.Diferentes antimicrobianos naturales disminuyeron la viabilidad de bacterias contaminantes aisladas en etapas críticas del proceso de producción de cerveza. En un extracto de malta, el agregado de 1 mg/ml de quitosano y de 0,3 mg ml de lúpulo permitió reducir la viabilidad de Escherichia coli a 0,7 y 0,1%, respectivamente, al cabo de 2 horas de incubación a 4 °C. El agregado de 0,0002 mg/ml de nisina, 0,1 mg/ml de quitosano o de 0,3 mg/ml de lúpulo inhibió selectivamente (10.000 veces más el crecimiento de Pediococcus sp. respecto de la levadura de cerveza en un cultivo mixto. El agregado de 0,1 mg/ml de quitosano permitió disminuir la viabilidad de una cepa bacteriana termorresistente, Bacillus megaterium, hasta niveles no detectables. Por otra parte, el

  10. Perception and description of premium beers by panels with different degrees of product expertise

    DEFF Research Database (Denmark)

    Giacalone, Davide; Ribeiro, Leticia Machado; Frøst, Michael Bom

    2016-01-01

    The present study compares subjects with varying degrees of product expertise with regards to their ability to provide a sensory profile of beverages. Eight premium beers were evaluated by three different panels using a Napping® test, followed by a descriptive task. Two panels were constituted...... a coordinate system, whereas attributes were entered separately and treated as frequency table crossing products and attributes. The position data were analyzed by Hierarchical Multiple Factor Analysis (HMFA). Partial Least Squares-Discriminant Analysis (PLS-DA) was used to test differences between the three...... were all above 0.90, indicating high configurational similarity. In contrast, PLS-DA showed significant differences in the use of attributes, particularly between Experts and Novices, suggesting that product expertise is more associated with descriptive, rather than perceptual, ability....

  11. Evaluation of a distribution model for a new beer company production site

    Directory of Open Access Journals (Sweden)

    Gustavo Menoncin Pereira

    2014-12-01

    Full Text Available Ambev dominates the beer market in Brazil with a 70% share. The group formed in the 1990s by the merger of the two largest companies in the industry at the time, Brahma and Antarctica. Even with new entrants in the market AmBev kept growing and increasing its participation. One of the biggest challenges to work in the beer market is the distribution strategy. AmBev’s success has, in its distribution strategy, one of the critical factors in reaching this level of market share. The model AmBev has implemented and continues to invest is what Brahma, pre AmBev, adopted as its strategy in the 1990s. This work aims to determine whether, in a company starting its production activities in the same industry, the AmBev distribution model can be applied. Based on the concepts of logistics and supply chain management, the possible concepts of distribution strategies were identified, seeking to understand those underlying the AmBev reference model. With this, a company has been identified and a case study conducted to understand the application of the AmBev model. The main findings of the study point to possibilities for adopting the model, but with restrictions and constant monitoring to control the implementation of the strategy.

  12. Study on Characterization and Utility Evaluation of Flavor-producing Wild Yeast for Beer Production

    OpenAIRE

    鈴木, 成宗

    2017-01-01

    In the thousand year history of beer brewing, many innovative events have taken place. It can be said that most of the events happened through the development of new technology regarding yeasts or the discovery of a novel strain of yeasts itself. At the present time, nearly all craft beer companies have to continuously develop new beers in order to gain more of the market share. In this thesis, to produce a characteristic craft beer, at first five different tree saps were collected from the I...

  13. Influence of yeast immobilization on fermentation and aldehyde reduction during the production of alcohol-free beer

    NARCIS (Netherlands)

    Iersel, van M.F.M.; Brouwer-Post, E.; Rombouts, F.M.; Abee, T.

    2000-01-01

    Production of alcohol-free beer by limited fermentation is optimally performed in a packed-bed reactor. This highly controllable system combines short contact times between yeast and wort with the reduction of off-flavors to concentrations below threshold values. In the present study, the influence

  14. Flavor formation and cell physiology during the production of alcohol-free beer with immobilized Saccharomyces cerevisiae

    NARCIS (Netherlands)

    Iersel, van M.F.M.; Dieren, van B.; Rombouts, F.M.; Abee, T.

    1999-01-01

    Production of alcohol-free beer by limited fermentation is optimally performed in a packed-bed reactor operating in downflow. This ensures a highly controllable system with optimal reactor design. In the present study, we report on changes in the physiology of immobilized yeast cells in the reactor.

  15. 27 CFR 25.24 - Storage of beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Storage of beer. 25.24... OF THE TREASURY LIQUORS BEER Location and Use of Brewery § 25.24 Storage of beer. (a) Taxpaid beer. Beer of a brewer's own production on which the tax has been paid or determined may not be stored in the...

  16. Free Beer and Engaging Tools

    DEFF Research Database (Denmark)

    Degn Johansson, Troels

    This paper presents an analysis of art collective Superflex' FREE BEER project; a beer brand and an art work that seeks to promote a critical understanding of free creativity and intellectual property rights by inviting beer enthusiasts to brew their own beer. The paper seeks to demonstrate how...... the project contributes to Superflex' profile as contemporary avant-garde artists and how their work has contributed to the field of design. More specifically the paper seeks to demonstrate how the FREE BEER project succeeds in establishing a context of meaning that involves a political as well as a business...... dimension, and which makes possible the exchange of values to and from these dimensions as well as that of art. In the paper, this context of meaning is constructed in terms of a complex chain of analogies by means of which amateur beer production and beer consumption becomes an expression of the belief...

  17. Comparison of analytical parameters of beer brewed in two different technological ways at two pub breweries

    Directory of Open Access Journals (Sweden)

    Pavel Kryl

    2012-01-01

    Full Text Available This publication deals with brewing beer by infusion and decoction technologies of mash production in microbreweries. Samples of two microbrewery beers are compared, namely Richard beer (Brno-Žebětín produced in a double mash manner appropriate for the Czech brewing type, and beer samples taken at the laboratory microbrewery of Mendel University in Brno (MENDELU, where beer is produced in a simpler and less energy – demanding infusion method. At all the beer samples the basic analytical parameters of real extract, ethanol content, degree of fermentation and the extract of original hopped wort were measured using an automatic beer analyzer. The results coming out of the automatic beer analyzer are compared with the results of the beer samples analysis performed by liquid chromatography, by which the contents of oligosaccharides, maltose, glycerol and ethanol were measured. Both methods provide a number of analytical results for the comparison of decoction and infusion techniques, and analytical characteristics of both the brewing procedures. Emphasis is placed on statistical data processing and comparison of different types of beer and particular brews between each other, both in terms of production technology as well as beer sampling throughout the year.

  18. Continuous primary fermentation of beer : yeast immobilization kinetics and product quality

    OpenAIRE

    Brányik, Tomáš; Vicente, A. A.; Teixeira, J. A.

    2005-01-01

    A one stage continuous primary beer fermentation consisting of brewing yeast immobilized on spent grain particles in a gas lift reactor was studied. The goal of this work was to adjust the flavor of the continuously produced green beer to the desired character by sparging an adequate amount of air and by controlling the fermentation temperature in the immobilized yeast reactor as well as to predict the rate of the brewing yeast immobilization using a kinetic model adapted to th...

  19. Silicon in beer and brewing.

    Science.gov (United States)

    Casey, Troy R; Bamforth, Charles W

    2010-04-15

    It has been claimed that beer is one of the richest sources of silicon in the diet; however, little is known of the relationship between silicon content and beer style and the manner in which beer is produced. The purpose of this study was to measure silicon in a diversity of beers and ascertain the grist selection and brewing factors that impact the level of silicon obtained in beer. Commercial beers ranged from 6.4 to 56.5 mg L(-1) in silicon. Products derived from a grist of barley tended to contain more silicon than did those from a wheat-based grist, likely because of the high levels of silica in the retained husk layer of barley. Hops contain substantially more silicon than does grain, but quantitatively hops make a much smaller contribution than malt to the production of beer and therefore relatively less silicon in beer derives from them. During brewing the vast majority of the silicon remains with the spent grains; however, aggressive treatment during wort production in the brewhouse leads to increased extraction of silicon into wort and much of this survives into beer. It is confirmed that beer is a very rich source of silicon. (c) 2010 Society of Chemical Industry.

  20. 27 CFR 25.295 - Record of unsalable beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Record of unsalable beer..., DEPARTMENT OF THE TREASURY LIQUORS BEER Records and Reports § 25.295 Record of unsalable beer. A brewer having unsalable beer in packages or tanks in the brewery may destroy, recondition, or use the beer as...

  1. 27 CFR 26.106 - Marking containers of beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Marking containers of beer... Liquors and Articles in Puerto Rico Beer § 26.106 Marking containers of beer. Containers of beer of Puerto... brewer; the serial number, capacity, and size of the container; the kind of beer; and the serial number...

  2. 27 CFR 25.211 - Beer returned to brewery.

    Science.gov (United States)

    2010-04-01

    ... the actual quantity of beer received, expressed in barrels. For cases or bottles, the label may be... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Beer returned to brewery..., DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Returned to Brewery § 25.211 Beer returned to brewery. (a...

  3. Effect of oxygen supply on flavor formation during continuous alcohol-free beer production : a model study

    OpenAIRE

    Lehnert, Radek; Kuřec, Michal; Brányik, Tomáš; Teixeira, J. A.

    2008-01-01

    The influence of oxygen supply on the formation and conversion of the most important flavor compounds during continuous, alcohol-free beer production was studied in a complex model medium. The medium contained inorganic salts, nutrients, and aldehydes (hexanal, 2-methyl propanal, 3-methyl butanal, and furfural) and mimicked real brewery wort, with the advantage of a constant composition. Fermentation experiments were carried out in a continuously operating gas-lift reactor, ...

  4. Iron and alcohol content of traditional beers in rural Zimbabwe.

    Science.gov (United States)

    Saungweme, T; Khumalo, H; Mvundura, E; Moyo, V M; Gordeuk, V R; Rouault, T A; Gomo, Z A; Gangaidzo, I T

    1999-06-01

    To determine the concentrations of iron and alcohol in traditional beer, as well as how these may be related to the brewing process. Cross sectional study. Rural communities living in four of Zimbabwe's nine provinces. Ionic iron concentration and alcohol concentration in 94 different types of alcoholic beverages prepared in rural areas, and 18 commercially produced beers. The commonest types of traditional beer were a seven day beverage called 'doro rematanda', a by-product of this seven day beer called 'muchaiwa,' and a one-day beverage called 'chikokiyana'. Methods of preparation were similar in the four provinces. Median (Q1, Q3) ionic iron concentrations were 52 (31 to 75) mg/L for the seven-day beer (n = 51), 24 (18 to 36) mg/L for muchaiwa (n = 30) and 21 (17 to 63) mg/L for chikokiyana (n = 13). In contrast, ionic iron concentrations in 12 samples of commercially prepared clear beers were 0.1 mg/L and in commercial opaque beer were 3.6 mg/L. Mean (SD) alcohol concentration in traditional beer was 4.1 g/100 ml (+/- 0.873) compared to 2.8 g/100 ml +/- 1.394) in the muchaiwa and 3.6 g/100 ml (+/- 1.445) in the one day brew, chikokiyana. Mean alcohol concentrations in the three commercial beers are reportedly 3.5 g/100 ml in the opaque beer (Scud), and 4.7 to 5.0 g/ml in clear beer (Zambezi and Castle lagers). Several preparation methods lead to traditional fermented beverages with very high iron concentrations. Measures to prevent dietary iron overload should include all of these beverages in their scope.

  5. Comparison of beer quality attributes between beers brewed with 100% barley malt and 100% barley raw material.

    Science.gov (United States)

    Steiner, Elisabeth; Auer, Andrea; Becker, Thomas; Gastl, Martina

    2012-03-15

    Brewing with 100% barley using the Ondea® Pro exogenous brewing enzyme product was compared to brewing with 100% barley. The use of barley, rather than malt, in the brewing process and the consequences for selected beer quality attributes (foam formation, colloidal stability and filterability, sensory differences, protein content and composition) was considered. The quality attributes of barley, malt, kettle-full-wort, cold wort, unfiltered beer and filtered beer were assessed. A particular focus was given to monitoring changes in the barley protein composition during the brewing process and how the exogenous OndeaPro® enzymes influenced wort protein composition. All analyses were based on standard brewing methods described in ASBC, EBC or MEBAK. To monitor the protein changes two-dimensional polyacrylamide gel electrophoresis was used. It was shown that by brewing beer with 100% barley and an appropriate addition of exogenous Ondea® Pro enzymes it was possible to efficiently brew beer of a satisfactory quality. The production of beers brewed with 100% barley resulted in good process efficiency (lautering and filtration) and to a final product whose sensory quality was described as light, with little body and mouthfeel, very good foam stability and similar organoleptic qualities compared to conventional malt beer. In spite of the sensory evaluation differences could still be seen in protein content and composition. Copyright © 2011 Society of Chemical Industry.

  6. Development beer technology with amaranth flour

    Directory of Open Access Journals (Sweden)

    M. M. Danina

    2016-01-01

    Full Text Available At the present time, the urgent problem is the development of product range of beer and the reduction of production costs. We used amaranth flour: "protein" and "carbohydrate", is designed and experimentally obtained from seeds of amaranth and made available for research "Agros" company (Kaliningrad region. The article discusses the effects of different concentrations of flour on the process of mashing, fermentation and the quality of beer. Prepared in the ratio of light barley malt:amaranth flour 90:10 and 80:20, respectively. Experimental were chosen of mashing barley malt with the addition of flour. The mashing process started with a temperature of 40 or 500C. Cytolytic pause was 30 min, protein-25 min, malt pause was increased up to 30 min. Using 20% of flour in the total grain charge leads to the increase of first wort extract content to 12.2%. By increasing the amount of flour in the grist of grain products increases the saccharification of the mash. The time of saccharification when you make 20% of the "protein" flour and the initial temperature of mashing 500C is 26 minutes, and "carbohydrate" flour -18min., therefore, when developing technology of new beer, from the point of view of reducing the cost of production, it is advisable to use "carbohydrate" amaranth flour in the amount of 20% in the total grain products. We estimated the impact of concentrations used flour on organoleptic indicators of finished beer on a 25 point scale. The aroma of the beer was felt citrus and malt undertones. Total score of beer with 10% amaranth flour is 18 points, and 20% amaranth flour is 20 points.

  7. 27 CFR 28.282 - Beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Beer. 28.282 Section 28.282 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE... Beer. When beer has been laden on board the aircraft for use as supplies, the customs officer shall...

  8. Detecting beer intake by unique metabolite patterns

    DEFF Research Database (Denmark)

    Gürdeniz, Gözde; Jensen, Morten Georg; Meier, Sebastian

    2016-01-01

    representing raw materials and beer production as a qualitative biomarker of beer intake. In a randomized, crossover, single-blinded meal study (MSt1) 18 participants were given one at a time four different test beverages: strong, regular and non-alcoholic beers and a soft drink. Four participants were...... assigned to have two additional beers (MSt2). In addition to plasma and urine samples, test beverages, wort and hops extract were analyzed by UPLC-QTOF. A unique metabolite pattern reflecting beer metabolome, including metabolites derived from beer raw material (i.e. N-methyl tyramine sulfate and the sum...

  9. Optimisation of Lab-Scale Continuous Alcohol-Free Beer Production

    Czech Academy of Sciences Publication Activity Database

    Lehnert, R.; Novák, Pavel; Macieira, F.; Kuřec, M.; Teixeira, J.A.; Brányik, T.

    2009-01-01

    Roč. 27, č. 4 (2009), s. 267-275 ISSN 1212-1800 Institutional research plan: CEZ:AV0Z40720504 Keywords : alcohol-free beer * continuous reactor * immobilised yeast Subject RIV: CI - Industrial Chemistry, Chemical Engineering Impact factor: 0.602, year: 2009

  10. The Chemistry of Beer Instability

    Science.gov (United States)

    Stewart, Graham G.

    2004-07-01

    Compared to most other alcoholic beverages, beer is unique because it is unstable when in the final package. This instability can be divided into biological and nonbiological instability. Nonbiological stability of beer involves a wide range of chemical processes and can be considered in a number of categories: physical, flavor, light, foam, and gushing. It is the balance between flavanoid polyphenols (tannoids) and sensitive proteins that specifically combine with polyphenols to form haze that largely dictates physical stability. The flavor stability of beer primarily depends on the oxygen concentration of packaged beer but is influenced by all stages of the brewing process. Foam stability in a glass of beer reflects the quality of the beverage. The backbone of foam is hydrophobic polypeptides. Novel brewing processes such as high-gravity brewing result in a disproportionate loss of these polypeptides and have a negative effect on the foam stability of the resulting beer. Beer is light sensitive, especially in the 350 500 nm range. Beer exposed to this wavelength range in clear or green glass containers quickly develop nauseous skunky-like off-flavors resulting from the formation of 3-methyl-2-butene-1-thiol. Methods of enhancing all of these types of beer stability are discussed.

  11. Beer foam physics

    NARCIS (Netherlands)

    Ronteltap, A.D.

    1989-01-01

    The physical aspects of beer foam behavior were studied in terms of the four physical processes, mainly involved in the formation and breakdown of foam. These processes are, bubble formation, drainage, disproportionation and coalescence. In detail, the processes disproportionation and

  12. In vitro ability of beer fermentation residue and yeast-based products to bind aflatoxin B1

    Directory of Open Access Journals (Sweden)

    Fernanda Bovo

    2015-06-01

    Full Text Available This study aimed to verify the in vitro ability of beer fermentation residue (BFR containing Saccharomyces cerevisiae cells and five commercial products that differed in the viability and integrity of S. cerevisiae cells to remove aflatoxin B1 (AFB1 from a citrate-phosphate buffer solution (CPBS. BFR was collected at a microbrewery and prepared by drying and milling. The commercial yeast-based products were as follows: inactive intact yeast cells from beer alcoholic fermentation, inactive intact yeast cells from sugarcane alcoholic fermentation, hydrolyzed yeast cells, yeast cell walls and active yeast cells. Adsorption assays were performed in CPBS spiked with 1.0 μg AFB1/mL at pH 3.0 and 6.0 for a contact time of 60 min at room temperature. Analysis of AFB1 in the samples was performed by high performance liquid chromatography. AFB1 adsorption by the products ranged from 45.5% to 69.4% at pH 3.0 and from 24.0% to 63.8% at pH 6.0. The higher percentages (p 0.05 from commercial products containing inactive intact yeast cells. The results of this trial indicate that the yeast-based products tested, especially the BFR, have potential applications in animal feeds as a suitable biological method for reducing the adverse effects of aflatoxins.

  13. In vitro ability of beer fermentation residue and yeast-based products to bind aflatoxin B1.

    Science.gov (United States)

    Bovo, Fernanda; Franco, Larissa Tuanny; Rosim, Roice Eliana; Barbalho, Ricardo; de Oliveira, Carlos Augusto Fernandes

    2015-06-01

    This study aimed to verify the in vitro ability of beer fermentation residue (BFR) containing Saccharomyces cerevisiae cells and five commercial products that differed in the viability and integrity of S. cerevisiae cells to remove aflatoxin B1 (AFB1) from a citrate-phosphate buffer solution (CPBS). BFR was collected at a microbrewery and prepared by drying and milling. The commercial yeast-based products were as follows: inactive intact yeast cells from beer alcoholic fermentation, inactive intact yeast cells from sugarcane alcoholic fermentation, hydrolyzed yeast cells, yeast cell walls and active yeast cells. Adsorption assays were performed in CPBS spiked with 1.0 μg AFB1/mL at pH 3.0 and 6.0 for a contact time of 60 min at room temperature. Analysis of AFB1 in the samples was performed by high performance liquid chromatography. AFB1 adsorption by the products ranged from 45.5% to 69.4% at pH 3.0 and from 24.0% to 63.8% at pH 6.0. The higher percentages (p 0.05) from commercial products containing inactive intact yeast cells. The results of this trial indicate that the yeast-based products tested, especially the BFR, have potential applications in animal feeds as a suitable biological method for reducing the adverse effects of aflatoxins.

  14. A comparison between brewing beer and making wine

    OpenAIRE

    Alemany Bonastre, Jordi

    2004-01-01

    This project tries to explain the brewing process with the purpose to brew a small quantity of beer, at the same time analyses different characteristics of the beer and raw materials to determine the quality of the beer. These characteristics are: carbon dioxide, nitrogen, phosphates, alcohol and diacetyl content, bitterness, calcium, color, pH, and real extract. The characteristics of the beer are compared among a normal commercial beer, our beer and the values in the bibliography. The...

  15. 27 CFR 27.60 - Beer.

    Science.gov (United States)

    2010-04-01

    ... Act. Imported containers of beer are required to be marked and labeled in accordance with customs... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Beer. 27.60 Section 27.60... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Marking and...

  16. Physico-Chemical Characterization of Brew during the Brewing Corn Malt in the Production of Maize Beer in Congo

    OpenAIRE

    P. Diakabana; M. Mvoula-Tsiéri; J. Dhellot; S.C. Kobawila; D. Louembé

    2013-01-01

    The study consists in the production of a traditional beer from maize in the Congo. The traditional method of brewing corn malt has three main stages: malting corn, brewing corn malt and fermentation. During the brewing corn malt, endogenous amylase activity is destroyed during the stiffening of the starch to about 80°C. A pre-cooking of the mash is necessitated to promote amylolyse at 50°C with an exogenous enzyme. The use of a preparation of α-amylase can liquefy the mash and produce a swee...

  17. 27 CFR 25.296 - Record of beer concentrate.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Record of beer concentrate..., DEPARTMENT OF THE TREASURY LIQUORS BEER Records and Reports § 25.296 Record of beer concentrate. (a) Daily records. A brewer who produces concentrate or reconstitutes beer shall maintain daily records which...

  18. 27 CFR 26.263 - Determination of tax on beer.

    Science.gov (United States)

    2010-04-01

    ... beer. 26.263 Section 26.263 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Procedure at Port of Entry From the Virgin Islands § 26.263 Determination of tax on beer. If the certificate prescribed in § 26.205 covers beer, the beer tax will be collected on the basis of the number of barrels of...

  19. 27 CFR 25.186 - Record of beer transferred.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Record of beer transferred..., DEPARTMENT OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Transfer to Another Brewery of Same Ownership § 25.186 Record of beer transferred. (a) Preparation of invoice. When beer is transferred between...

  20. 27 CFR 25.221 - Voluntary destruction of beer.

    Science.gov (United States)

    2010-04-01

    ... beer. 25.221 Section 25.221 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Voluntary Destruction § 25.221 Voluntary destruction of beer. (a) On brewery premises. (1) A brewer may destroy, at the brewery, beer on which the tax has not...

  1. 27 CFR 25.158 - Tax computation for bottled beer.

    Science.gov (United States)

    2010-04-01

    ... liters 1 0.04261 (c) For other case sizes. If beer is to be removed in cases or bottles of sizes other... bottled beer. 25.158 Section 25.158 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.158 Tax...

  2. Bubble nucleation in stout beers

    Science.gov (United States)

    Lee, W. T.; McKechnie, J. S.; Devereux, M. G.

    2011-05-01

    Bubble nucleation in weakly supersaturated solutions of carbon dioxide—such as champagne, sparkling wines, and carbonated beers—is well understood. Bubbles grow and detach from nucleation sites: gas pockets trapped within hollow cellulose fibers. This mechanism appears not to be active in stout beers that are supersaturated solutions of nitrogen and carbon dioxide. In their canned forms these beers require additional technology (widgets) to release the bubbles which will form the head of the beer. We extend the mathematical model of bubble nucleation in carbonated liquids to the case of two gases and show that this nucleation mechanism is active in stout beers, though substantially slower than in carbonated beers and confirm this by observation. A rough calculation suggests that despite the slowness of the process, applying a coating of hollow porous fibers to the inside of a can or bottle could be a potential replacement for widgets.

  3. Marketing messages accompanying online selling of low/er and regular strength wine and beer products in the UK: a content analysis.

    Science.gov (United States)

    Vasiljevic, Milica; Coulter, Lucia; Petticrew, Mark; Marteau, Theresa M

    2018-02-08

    Increased availability of low/er strength alcohol products has the potential to reduce alcohol consumption if they are marketed as substitutes for higher strength products rather than as additional products. The current study compares the main marketing messages conveyed by retailers and producers for low/er and regular strength wine and beer products. A content analysis of the marketing messages stated (in text) or depicted (in image) for low/er and regular strength wines and beers sold online on the websites of the four main UK retailers (Tesco, ASDA, Sainsbury's, and Morrisons), and the producers of these products between February-March 2016. Four themes were identified: (a) suggested occasions for consumption, (b) health-related associations, (c) alcohol content, and (d) taste. Compared with regular strength products, low/er strength equivalents were more often marketed in association with occasions deemed to be suitable for their consumption including lunchtimes [wine: X 2 (1, n = 172) = 11.75, p = .001], outdoor events/barbeques [beer: X 2 (1, n = 96) = 11.16, p = .001] and on sport/fitness occasions [beer: X 2 (1, n = 96) = 7.55, p = .006]. Compared with regular strength wines and beers, low/er strength equivalents were more frequently marketed with images or text associated with health. These included images of fruit [wine: X 2 (1, n = 172) = 7.78, p = .005; beer: X 2 (1, n = 96) = 22.00, p < .001] and the provision of their energy (calorie) content [wine: X 2 (1, n = 172) = 47.97, p < .001; beer: X 2 (1, n = 96) = 15.10, p < .001]. Low/er strength products were also more often marketed with information about their alcohol content. There were few differences in the marketing messages regarding taste. Low/er strength wines and beers appear to be marketed not as substitutes for higher strength products but as ones that can be consumed on additional occasions with an added

  4. Beer identity in Denmark

    DEFF Research Database (Denmark)

    Mejlholm, Ole; Martens, M.

    2006-01-01

    In this study a sensory profiling and a consumer test including 10 commercially Danish beers were conducted. The 10 beer samples covered four types of beer namely; lager, strong lager, ale and wheat beer, representing both new and more established beers on the Danish market. A trained panel consi...

  5. 27 CFR 28.320 - Loss of beer and beer concentrate in transit.

    Science.gov (United States)

    2010-04-01

    ... concentrate in transit. 28.320 Section 28.320 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX... Concentrate § 28.320 Loss of beer and beer concentrate in transit. (a) Losses not requiring inspection. When... or beer concentrate after removal from the brewery without payment of tax while in transit to the...

  6. Analysis of anions in beer using ion chromatography

    Science.gov (United States)

    Bruce, Jonathan

    2002-01-01

    The majority of anions found in beer are a consequence of impurities derived from the water used during the brewing process. The process of beer manufacture consists of malting, brewing and fermentation followed by maturation before filtration and finally storage. Strict quality control is required because the presence of certain anions outside strictly defined tolerance limits can affect the flavour characteristics of the finished product. The anions present were quantified using the technique of ion chromatography with the Metrohm modular system following sample preparation. The analysis produced a result of the order 200 mg l-1 for chloride, phosphate and sulphate and around 20 mg l-1 for nitrate. If the chloride level exceeds 250 mg l-1, then the sweetness of the beer is enhanced, but yeast flocculation can be hindered. An excess of sulphate can give a sharp, dry edge to hopped beers and excessive amounts of nitrate have been found to harm the yeast metabolism after conversion to the nitrite form. As water is a primary ingredient within beer, its quality and type is a fundamental factor in establishing many of the distinctive regional beers that can be found in the United Kingdom and is thus monitored carefully. PMID:18924733

  7. Defining strategies for promoting product through 'drink responsibly' messages in magazine ads for beer, spirits and alcopops.

    Science.gov (United States)

    Smith, Katherine Clegg; Cukier, Samantha; Jernigan, David H

    2014-09-01

    Neither federal regulations nor industry voluntary codes require 'responsibility' statements in alcohol advertising. Stand alone 'public service' responsibility campaigns have been found to convey pro-drinking themes. We analyzed responsibility statements placed in conventional alcohol advertising to consider how responsible drinking is presented, and potential communicative goals for responsibility messages. We conducted a descriptive textual analysis of 'drink responsibly' messages appearing in all advertisements pertaining to beer, spirits and alcopop products placed in U.S. national, newsstand magazines from 2008 to 2010 (N=1795). We coded advertisements for presence, prominence and content of responsibility messages. Using a qualitative approach, we created a taxonomy of product promotional elements within the responsibility messages. Analysis revealed that 87% of the advertisements included a responsibility message (N=1555); responsibility messages were less prominent than any included tagline (product slogan). Messages never defined responsible drinking or promoted abstinence. No link was made between warnings and activities conveyed in the advertisements. There were 197 unique responsibility messages, 88% of which (N=174) were promotional of the advertised product. Responsibility promotional content was categorized into 5 strategies: Product name, Consumption information, Product qualities, Product promise, Qualities of the drinker. Responsibility messages were overwhelmingly used to promote product rather than convey relevant public health information. Based on this analysis, existing responsibility messages are largely ineffective at conveying relevant public health information, and should be supplemented by or replaced with prominently placed, externally developed, cognitively tested warnings that do not reinforce marketing messages. Copyright © 2014 Elsevier Ireland Ltd. All rights reserved.

  8. Monitoring of beer fermentation based on hybrid electronic tongue.

    Science.gov (United States)

    Kutyła-Olesiuk, Anna; Zaborowski, Michał; Prokaryn, Piotr; Ciosek, Patrycja

    2012-10-01

    Monitoring of biotechnological processes, including fermentation is extremely important because of the rapidly occurring changes in the composition of the samples during the production. In the case of beer, the analysis of physicochemical parameters allows for the determination of the stage of fermentation process and the control of its possible perturbations. As a tool to control the beer production process a sensor array can be used, composed of potentiometric and voltammetric sensors (so-called hybrid Electronic Tongue, h-ET). The aim of this study is to apply electronic tongue system to distinguish samples obtained during alcoholic fermentation. The samples originate from batch of homemade beer fermentation and from two stages of the process: fermentation reaction and maturation of beer. The applied sensor array consists of 10 miniaturized ion-selective electrodes (potentiometric ET) and silicon based 3-electrode voltammetric transducers (voltammetric ET). The obtained results were processed using Partial Least Squares (PLS) and Partial Least Squares-Discriminant Analysis (PLS-DA). For potentiometric data, voltammetric data, and combined potentiometric and voltammetric data, comparison of the classification ability was conducted based on Root Mean Squared Error (RMSE), sensitivity, specificity, and coefficient F calculation. It is shown, that in the contrast to the separately used techniques, the developed hybrid system allowed for a better characterization of the beer samples. Data fusion in hybrid ET enables to obtain better results both in qualitative analysis (RMSE, specificity, sensitivity) and in quantitative analysis (RMSE, R(2), a, b). Copyright © 2012 Elsevier B.V. All rights reserved.

  9. Potential of the waste from beer fermentation broth for bio-ethanol production without any additional enzyme, microbial cells and carbohydrates.

    Science.gov (United States)

    Ha, Jung Hwan; Shah, Nasrullah; Ul-Islam, Mazhar; Park, Joong Kon

    2011-08-10

    The potential of the waste from beer fermentation broth (WBFB) for the production of bio-ethanol using a simultaneous saccharification and fermentation process without any extra additions of saccharification enzymes, microbial cells or carbohydrate was tested. The major microbial cells in WBFB were isolated and identified. The variations in compositions of WBFB with stock time were investigated. There was residual activity of starch hydrolyzing enzymes in WBFB. The effects of reaction modes e.g. static and shaking on bio-ethanol production were studied. After 7 days of cultivation using the supernatant of WBFB at 30 °C the ethanol concentration reached 103.8 g/L in shaking culture and 91.5 g/L in static culture. Agitation experiments conducted at a temperature-profile process in which temperature was increased from 25 to 67 °C shortened the simultaneous process time. The original WBFB was more useful than the supernatant of WBFB in getting the higher concentration of ethanol and reducing the fermentation time. From this whole study it was found that WBFB is a cheap and suitable source for bio-ethanol production. Copyright © 2011 Elsevier Inc. All rights reserved.

  10. Impact of Wort Amino Acids on Beer Flavour: A Review

    Directory of Open Access Journals (Sweden)

    Inês M. Ferreira

    2018-03-01

    Full Text Available The process by which beer is brewed has not changed significantly since its discovery thousands of years ago. Grain is malted, dried, crushed and mixed with hot water to produce wort. Yeast is added to the sweet, viscous wort, after which fermentation occurs. The biochemical events that occur during fermentation reflect the genotype of the yeast strain used, and its phenotypic expression is influenced by the composition of the wort and the conditions established in the fermenting vessel. Although wort is complex and not completely characterized, its content in amino acids indubitably affects the production of some minor metabolic products of fermentation which contribute to the flavour of beer. These metabolic products include higher alcohols, esters, carbonyls and sulfur-containing compounds. The formation of these products is comprehensively reviewed in this paper. Furthermore, the role of amino acids in the beer flavour, in particular their relationships with flavour active compounds, is discussed in light of recent data.

  11. 27 CFR 25.212 - Beer returned to brewery from which removed.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Beer returned to brewery... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Returned to Brewery § 25.212 Beer returned to brewery from which removed. If beer on which the tax has been determined or paid is returned to...

  12. 27 CFR 25.157 - Determination of tax on bottled beer.

    Science.gov (United States)

    2010-04-01

    ... bottled beer. 25.157 Section 25.157 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.157 Determination of tax on bottled beer. The quantities of bottled beer removed subject to tax shall be computed to...

  13. 27 CFR 25.156 - Determination of tax on keg beer.

    Science.gov (United States)

    2010-04-01

    ... keg beer. 25.156 Section 25.156 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.156 Determination of tax on keg beer. (a) In determining the tax on beer removed in kegs, a barrel is regarded as a...

  14. Towards a sensory congruent beer bottle: Consumer associations between beer brands, flavours, and bottle designs

    OpenAIRE

    Fenko, Anna; Heiltjes, Sanne; van den Berg-Weitzel, Lianne; Lloyd, Peter; Bohemia, Erik

    2016-01-01

    Sensory packaging design congruent with product and brand characteristics may be used as an innovative tool to communicate product and brand values to consumers and to enhance taste experience. This study investigated whether consumers associate sensory properties of beer bottles with certain brand values and beer flavours. Participants evaluated five beer products on a list of brand values, flavour characteristics and package characteristics. The results demonstrated that consumers systemati...

  15. Production of bacterial cellulose by Gluconacetobacter hansenii CGMCC 3917 using only waste beer yeast as nutrient source.

    Science.gov (United States)

    Lin, Dehui; Lopez-Sanchez, Patricia; Li, Rui; Li, Zhixi

    2014-01-01

    In order to improve the use of waste beer yeast (WBY) for bacterial cellulose production by Gluconacetobacter hansenii CGMCC 3917, a two-step pre-treatment was designed. First WBY was treated by 4 methods: 0.1M NaOH treatment, high speed homogenizer, ultrasonication and microwave treatment followed by hydrolysis (121°C, 20 min) under mild acid condition (pH 2). The optimal pre-treatment conditions were evaluated by the reducing sugar yield after hydrolysis. 15% WBY treated by ultrasonication for 40 min had the highest reducing sugar yield (29.19%), followed by NaOH treatment (28.98%), high speed homogenizer (13.33%) and microwaves (13.01%). Treated WBY hydrolysates were directly supplied as only nutrient source for BC production. A sugar concentration of 3% WBY hydrolysates treated by ultrasonication gave the highest BC yield (7.02 g/L), almost 6 times as that from untreated WBY (1.21 g/L). Furthermore, the properties of the BC were as good as those obtained from the conventional chemical media. Crown Copyright © 2013. Published by Elsevier Ltd. All rights reserved.

  16. Special Beer obtained by Synchronous Alcoholic Fermentation of Two Different Origin Substrates

    Directory of Open Access Journals (Sweden)

    Elena MUDURA

    2016-11-01

    Full Text Available Beer is the most consumed alcoholic beverage worldwide. Both beer and wine are  recognized since ancient times for their health benefits. Nowadays, these beverages are consumed for its sensory, social interaction, and recently even in culinary dishes. In addition, studies showed the benefits of beer moderate consumption on health. Beer is a low-alcohol beverage and also presents many nutritional properties outlined by its nutritional content rich in vitamins, minerals and antioxidants that come from the raw material (malt and hop. Wishing to attract as many niches of consumers, brewers tend to produce every year new and innovative beers. The purpose of this study was to develop the technology for an innovative special beer. The synchronous alcoholic fermentation of two different origin substrates – wort and grape must - was monitored and their composition was assessed in order to obtain special beer with superior sensory properties. Technological process was developed in the Winery Pilot Station of the UASVM Cluj-Napoca. Special beer was obtained by alcoholic fermentation of hopped dark wort with grape must from the autochthonous Feteasca neagra grapes variety. Second fermentation process was followed by the maturation (3 weeks at 5oC in order to harmonize sensory qualities. The entire process was monitored considering fermentation and final products physicochemical parameters. The optimized ratio of the two fermentation substrates was of 2.5:3 on primary raw materials – beer wort and grapes must. The process was monitored on optimizing the fermentation process. The best fermentation yield was obtained when lower fermentation extracts were used. This study demonstrated that the simultaneous fermentation of the two substrates with different glucidic origin may proceed under controlled conditions and may be carried out so as to obtain the desired fermentation products with improved sensorial properties and increased health benefits.

  17. New trends in beer flavour compound analysis.

    Science.gov (United States)

    Andrés-Iglesias, Cristina; Montero, Olimpio; Sancho, Daniel; Blanco, Carlos A

    2015-06-01

    As the beer market is steadily expanding, it is important for the brewing industry to offer consumers a product with the best organoleptic characteristics, flavour being one of the key characteristics of beer. New trends in instrumental methods of beer flavour analysis are described. In addition to successfully applied methods in beer analysis such as chromatography, spectroscopy, nuclear magnetic resonance, mass spectrometry or electronic nose and tongue techniques, among others, sample extraction and preparation such as derivatization or microextraction methods are also reviewed. © 2014 Society of Chemical Industry.

  18. Drink beer to save the planet

    Directory of Open Access Journals (Sweden)

    Lauren Barfield

    2009-09-01

    Full Text Available This student poster display example considers the ethics of the marketing of the “Cascade Green” beer inAustralia. Issues considered include the ethics of marketing beer, the environmental impacts of the beersmarketing and packaging and a reflection upon the societal impacts of the product.

  19. Estrogenic Activities of Food Supplements and Beers as Assessed by a Yeast Bioreporter Assay.

    Science.gov (United States)

    Omoruyi, Iyekhoetin Matthew; Pohjanvirta, Raimo

    2017-10-31

    Mounting evidence of the effects of endocrine-disrupting chemicals (EDCs) in humans has led to assaying a vast array of food items (processed or packaged) as possible sources of human exposure to estrogens. In this study, we investigated the current situation in this respect of different food supplements and beer brands. Eleven food supplements and 24 beer brands were obtained from Helsinki, Finland. Sample preparation was carried out by established methods while estrogenic activities were assessed by a yeast bioluminescent assay, using two recombinant yeast strains (Saccharomyces cerevisiae BMAEREluc/ERα and S. cerevisiae BMA64/luc). All the food supplements as well as 81% of the beer samples tested were found to be estrogenic, with estradiol equivalent concentrations of food supplements and beer brands ranging from 7.5 to 11.5 µg/ml and from below detection limits to 43.6 ng/ml, respectively. The estrogenic activities detected in beer samples were not dependent on the beer's alcoholic content, the country of production, or the size of the production brewery. The results of our study imply that both food supplements and beers can be a significant source of human exposure to estrogens. Therefore, further studies and regular surveillance are warranted.

  20. Metabolic strategies of beer spoilage lactic acid bacteria in beer.

    Science.gov (United States)

    Geissler, Andreas J; Behr, Jürgen; von Kamp, Kristina; Vogel, Rudi F

    2016-01-04

    Beer contains only limited amounts of readily fermentable carbohydrates and amino acids. Beer spoilage lactic acid bacteria (LAB) have to come up with metabolic strategies in order to deal with selective nutrient content, high energy demand of hop tolerance mechanisms and a low pH. The metabolism of 26 LAB strains of 6 species and varying spoilage potentialwas investigated in order to define and compare their metabolic capabilities using multivariate statistics and outline possible metabolic strategies. Metabolic capabilities of beer spoilage LAB regarding carbohydrate and amino acids did not correlate with spoilage potential, but with fermentation type (heterofermentative/homofermentative) and species. A shift to mixed acid fermentation by homofermentative (hof) Pediococcus claussenii and Lactobacillus backii was observed as a specific feature of their growth in beer. For heterofermentative (hef) LAB a mostly versatile carbohydrate metabolism could be demonstrated, supplementing the known relevance of organic acids for their growth in beer. For hef LAB a distinct amino acid metabolism, resulting in biogenic amine production, was observed, presumably contributing to energy supply and pH homeostasis.

  1. Kosovo beer markets - Consumer preferences and baying behaviour

    Directory of Open Access Journals (Sweden)

    M. Gjonbalaj

    2009-12-01

    Full Text Available This paper analyzes and presents important findings on the consumers buying behaviour and their preferences for beer. The paper also tests whether there is dependency of frequencies buying beer with demographic and economic factors. The data were entered and processed in Statistical Program for Social Sciences (SPSS, while common statistical models have been used for interpretation of results and tested hypotheses. A research was part of the project ‘’Marketing Support of Food Products in Kosovo’’ which was founded by European Agency for Reconstruction. The aim of this project was to support Kosovo producers of food industry by offering them relevant information on beer market, consumers buying behaviour and their preferences.

  2. CORROSION RESISTANCE OF ALUMINUM CANS IN CONTACT WITH BEER

    Directory of Open Access Journals (Sweden)

    Luiza Esteves

    2015-07-01

    Full Text Available Aluminum cans with an organic coating are used in Brazil as packaging for carbonated beverages (soft drinks, beer, which act as electrolyte solutions. These electrolytes, in contact with the inner metal can, initiate a corrosion process of aluminum. The presence of metallic ions can change the flavor of the beverage, compromising the product quality. This work aims to evaluate the corrosion resistance of aluminum in beer environment using the technique of Electrochemical Impedance Spectroscopy (EIS. The Scanning Electron Microscopy (SEM and the Energy Dispersive Spectroscopy (EDS were used to evaluate the metal surface. Two batches with different coating thickness were analyzed for the same date of manufacture. The electrolyte resistance and the aluminum charge transfer resistance in beer varied depending on the batch analyzed.

  3. 27 CFR 31.34 - Wholesale dealer in beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wholesale dealer in beer... Classified § 31.34 Wholesale dealer in beer. (a) General. Except as otherwise provided in paragraph (b) of this section, every person who sells or offers for sale beer, but not distilled spirits or wines, to...

  4. 27 CFR 28.295 - Exception for export of beer.

    Science.gov (United States)

    2010-04-01

    ... beer. 28.295 Section 28.295 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Alternate Procedures § 28.295 Exception for export of beer. The provisions of this subpart do not apply in the case of beer when the exporter or claimant obtains proof of exportation other than certification...

  5. 27 CFR 26.68 - Bond, Form 2898-Beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bond, Form 2898-Beer. 26... Liquors and Articles in Puerto Rico Bonds § 26.68 Bond, Form 2898—Beer. Where a brewer intends to withdraw, for purpose of shipment to the United States, beer of Puerto Rican manufacture from bonded storage in...

  6. 27 CFR 31.33 - Retail dealer in beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Retail dealer in beer. 31... Classified § 31.33 Retail dealer in beer. (a) General. Except as otherwise provided in paragraph (b) of this section, every person who sells or offers for sale beer, but not distilled spirits or wines, to any person...

  7. New Type of BeerBeer with Improved Functionality and Defined Pharmacodynamic Properties

    Directory of Open Access Journals (Sweden)

    Saša Despotović

    2010-01-01

    Full Text Available The paper highlights the facts about the possibilities of improving the functionality of beer with extracts of thyme (Thymus vulgaris, lemon balm (Melissa officinalis and mushroom Ganoderma lucidum. It briefly summarizes the most important data about possible positive action of moderate beer consumption and the benefits of beer as a base for developing a variety of products with enhanced functionality. It gives an overview about the mentioned herbs and the mushroom, their use in traditional medicine, chemical composition, pharmacodynamic properties and possible benefits from the brewing point of view. Procedures for extraction of biological material, experimental results of antimicrobial properties, antioxidant capacity and sensory evaluation of beer enriched with these extracts are given. Experimental results indicate that commercially produced and bottled pils beer enriched with tinctures of Thymus vulgaris and Melissa officinalis shows improved antimicrobial and antioxidative properties. Ganoderma is particularly important because of its unique functional properties and sensory compatibility with beer. Products obtained like this could fulfill several goals: developing novel beer types, developing products with health-promoting properties that meet market needs and eventually gain new beer consumers. Alcohol content of such products depends on the type and alcohol content of initial beer.

  8. Learning by Brewing: Beer Production Experiments in the Chemical Engineering Laboratory

    Science.gov (United States)

    Cerretani, Colin; Kelkile, Esayas; Landry, Alexandra

    2017-01-01

    We discuss the successful creation and implementation of a biotechnology track within the chemical engineering unit operations course. The track focuses on engineering principles relevant to brewing. Following laboratory modules investigating heat transfer processes and yeast fermentation kinetics, student groups design and implement a project to…

  9. Identification of a Protein with Antioxidant Activity that is Important for the Protection against Beer Ageing

    Science.gov (United States)

    Wu, Ming J.; Clarke, Frank M.; Rogers, Peter J.; Young, Paul; Sales, Narelle; O’Doherty, Patrick J.; Higgins, Vincent J.

    2011-01-01

    This study was carried out with fresh Australian lager beer which was sampled directly off the production line, the same samples aged for 12 weeks at 30 °C, and the vintage beer which was kept at 20 °C for 5 years. Characteristic Australian lager flavour was maintained in the fresh and vintage beers but was lost in the aged beer. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and free thiol group labelling analyses of beer proteins found that this flavour stability correlated with the presence of an unknown 10 kilodaltons (kDa) protein with a higher level of free thiols. The protein was purified by size-exclusion chromatography, then peptide sequencing and database matching identified it as the barley lipid transfer protein (LTP1). Further characterisation using diphenylpicrylhydrazyl (DPPH) free radical scavenging and a Saccharomyces cerevisiae-based antioxidant screening assay demonstrated that the LTP1 protein was active in DPPH reduction and antioxidant activity. The absence of free thiol in the aged beer indicates that the thiol functional groups within the LTP1 protein were saturated and suggests that it is important in the flavour stability of beer by maintaining reduction capacity during the ageing process. PMID:22016646

  10. Biopolymers production with carbon source from the wastes of a beer brewery industry

    Science.gov (United States)

    Wong, Phoeby Ai Ling

    The main purpose of this study was to assess the potential and feasibility of malt wastes, and other food wastes, such as soy wastes, ice-cream wastes, confectionery wastes, vinegar wastes, milk waste and sesame oil, in the induction of biosynthesis of PHA, in the cellular assembly of novel PHA with improved physical and chemical properties, and in the reduction of the cost of PHA production. In the first part of the experiments, a specific culture of Alcaligenes latus DSM 1124 was selected to ferment several types of food wastes as carbon sources into biopolymers. In addition, the biopolymer production, by way of using malt waste, of microorganisms from municipal activated sludge was also investigated. In the second part, the experiments focused on the synthesis of biopolymer with a higher molecular mass via the bacterial strain, which was selected and isolated from sesame oil, identified as Staphylococcus epidermidis . Molecular weight and molecular weight distribution of PHB were studied by GPC. Molecular weight of PHB produced from various types of food wastes by Alcaligenes latus was higher than using synthetic sucrose medium as nutrient, however, it resulted in the reverse by Staphylococcus epidermidis. Thermal properties of biopolymers were studied by DSC and TG. Using malt wastes as nutrients by Alcaligenes latus gave a higher melting temperature. Using sucrose, confectionery and sesame oil as nutrients by Staphylococcus epidermidis gave higher melting temperature. Optimization was carried out for the recovery of microbial PHB from Alcaligenes latus. Results showed that molecular weight can be controlled by changing the hypochlorite concentration, the ratio of chloroform to hypochlorite solution and the extraction time. In addition, the determination of PHB content by thermogravimetric analysis method with wet cell was the first report in our study. (Abstract shortened by UMI.)

  11. Utilization of bagasse from the beer industry in clay brick production for building

    Directory of Open Access Journals (Sweden)

    Martínez, M. L.

    2012-06-01

    Full Text Available This study analyzes bricks manufactured from bagasse, a by-product of the brewing industry. Raw materials (clay and bagasse were characterized to determine their chemical composition, mineralogical composition and thermal behaviour. Mixtures were prepared with amounts of 0, 2.5, 5, 7.5 and 10 wt% of bagasse incorporated into the clay body. Rectangular test pieces were obtained by application of 54.5 MPa pressure, they were dried at 110 °C and fired at 950 ºC in a laboratory furnace for 1 hour. Ceramic properties related to weight loss on ignition, linear shrinkage, bulk and absolute density, water absorption, water suction and compressive strength were analyzed in order to evaluate the suitability of using this wastes in ceramic matrix to the production of building bricks. The results indicate that the incorporation of the bagasse decreases the absolute and bulk density, increases the water absorption and reduces the compressive strength of the brick.

    Este estudio analiza ladrillos fabricados a partir de bagazo, un subproducto del sector cervecero. Las materias primas (arcilla y bagazo fueron caracterizadas para determinar la composición química, la composición mineralógica y el comportamiento térmico. Las mezclas fueron preparadas adicionando cantidades del 0; 2,5; 5; 7,5 y 10 % en peso de bagazo a la arcilla. Se obtuvieron piezas rectangulares por aplicación de una presión de 54,5 MPa, secadas a 110 ºC y sinterizadas a 950 ºC en un horno mufla durante 1 hora. Las propiedades cerámicas relativas a la pérdida de peso por calcinación, contracción lineal, densidad aparente, densidad absoluta, absorción de agua, succión del agua y resistencia a la compresión, fueron analizadas para evaluar la conveniencia de utilizar estos residuos en matrices cerámicas para la producción de ladrillos para construcción. Los resultados indican que, la incorporación de bagazo disminuye las densidades aparente y absoluta, incrementa la

  12. Process, Product, and Playmaking

    Science.gov (United States)

    Fisher, Maisha T.; Purcell, Susie Spear; May, Rachel

    2009-01-01

    This article examines relationships among process, product, and playmaking in a southeastern playwriting and performance program for teen girls, Playmaking for Girls (PFG). The authors have chosen to focus on tensions between process and product. Such tensions are present in the challenges teachers experience when privileging student-centered…

  13. 27 CFR 25.213 - Beer returned to brewery other than that from which removed.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Beer returned to brewery... AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Returned to Brewery § 25.213 Beer returned to brewery other than that from which removed. (a) Refund or adjustment of tax...

  14. 27 CFR 31.152 - Requirements as to wines and beer.

    Science.gov (United States)

    2010-04-01

    ... and beer. 31.152 Section 31.152 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... Dealers' Records and Reports § 31.152 Requirements as to wines and beer. Every wholesale dealer in liquors who receives wines, or wines and beer, and every wholesale dealer in beer must keep at the dealer's...

  15. 27 CFR 26.105 - Prepayment of tax-release of beer.

    Science.gov (United States)

    2010-04-01

    ... of beer. 26.105 Section 26.105 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Taxpayment of Liquors and Articles in Puerto Rico Beer § 26.105 Prepayment of tax—release of beer. (a) Action by brewer. Where the beer is to be withdrawn from bonded storage after payment of the...

  16. 27 CFR 31.75 - Dealer in beer and dealer in liquors at the same location.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Dealer in beer and dealer... Subject to Registration § 31.75 Dealer in beer and dealer in liquors at the same location. Any person who registers as a wholesale dealer in beer or retail dealer in beer and who thereafter begins to sell distilled...

  17. 27 CFR 25.223 - Destruction of beer off brewery premises.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Destruction of beer off... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Voluntary Destruction § 25.223 Destruction of beer off brewery premises. (a) Destruction without supervision. A brewer may destroy beer without...

  18. 27 CFR 27.75 - Samples of distilled spirits, wine, and beer for quality control purposes.

    Science.gov (United States)

    2010-04-01

    ... DISTILLED SPIRITS, WINES, AND BEER General Requirements Exemptions § 27.75 Samples of distilled spirits, wine, and beer for quality control purposes. Samples of distilled spirits, wine, and beer in containers... spirits, wine, and beer for quality control purposes. 27.75 Section 27.75 Alcohol, Tobacco Products and...

  19. Foaming in stout beers

    Science.gov (United States)

    Lee, W. T.; Devereux, M. G.

    2011-10-01

    We review the differences between bubble formation in champagne and other carbonated drinks, and stout beers which contain a mixture of dissolved nitrogen and carbon dioxide. The presence of dissolved nitrogen in stout beers gives them several properties of interest to connoisseurs and physicists. These remarkable properties come at a price: stout beers do not foam spontaneously and special technology, such as the widgets used in cans, is needed to promote foaming. Nevertheless, the same mechanism, nucleation by gas pockets trapped in cellulose fibers, responsible for foaming in carbonated drinks is active in stout beers, but at an impractically slow rate. This gentle rate of bubble nucleation makes stout beers an excellent model system for investigating the nucleation of gas bubbles. The equipment needed is modest, putting such experiments within reach of undergraduate laboratories. We also consider the suggestion that a widget could be constructed by coating the inside of a beer can with cellulose fibers.

  20. Processed Products Database System

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Collection of annual data on processed seafood products. The Division provides authoritative advice, coordination and guidance on matters related to the collection,...

  1. Cell production process

    OpenAIRE

    Salas Bacalla, Julio; FII-UNMSM

    2014-01-01

    The Cellular production consists on containing the components and machines in cells, combining the production for process with the online productión, to obtain the advantages  that offer both processes, in this case the company can offer variety of products and low costs. La producción celular, consiste en agrupar los componentes y máquinas en células, combinando la producción por proceso con la producción en línea, para obtener las ventajas que ofrecen ambos métodos, como son la variedad ...

  2. Radiation processed polysaccharide products

    International Nuclear Information System (INIS)

    Nguyen, Quoc Hien

    2007-01-01

    Radiation crosslinking, degradation and grafting techniques for modification of polymeric materials including natural polysaccharides have been providing many unique products. In this communication, typical products from radiation processed polysaccharides particularly plant growth promoter from alginate, plant protector and elicitor from chitosan, super water absorbent containing starch, hydrogel sheet containing carrageenan/CM-chitosan as burn wound dressing, metal ion adsorbent from partially deacetylated chitin were described. The procedures for producing those above products were also outlined. Future development works on radiation processing of polysaccharides were briefly presented. (author)

  3. The yeast Saccharomyces cerevisiae- the main character in beer brewing.

    Science.gov (United States)

    Lodolo, Elizabeth J; Kock, Johan L F; Axcell, Barry C; Brooks, Martin

    2008-11-01

    Historically, mankind and yeast developed a relationship that led to the discovery of fermented beverages. Numerous inventions have led to improved technologies and capabilities to optimize fermentation technology on an industrial scale. The role of brewing yeast in the beer-making process is reviewed and its importance as the main character is highlighted. On considering the various outcomes of functions in a brewery, it has been found that these functions are focused on supporting the supply of yeast requirements for fermentation and ultimately to maintain the integrity of the product. The functions/processes include: nutrient supply to the yeast (raw material supply for brewhouse wort production); utilities (supply of water, heat and cooling); quality assurance practices (hygiene practices, microbiological integrity measures and other specifications); plant automation (vessels, pipes, pumps, valves, sensors, stirrers and centrifuges); filtration and packaging (product preservation until consumption); distribution (consumer supply); and marketing (consumer awareness). Considering this value chain of beer production and the 'bottle neck' during production, the spotlight falls on fermentation, the age-old process where yeast transforms wort into beer.

  4. Product and Process Modelling

    DEFF Research Database (Denmark)

    Cameron, Ian T.; Gani, Rafiqul

    This book covers the area of product and process modelling via a case study approach. It addresses a wide range of modelling applications with emphasis on modelling methodology and the subsequent in-depth analysis of mathematical models to gain insight via structural aspects of the models....... These approaches are put into the context of life cycle modelling, where multiscale and multiform modelling is increasingly prevalent in the 21st century. The book commences with a discussion of modern product and process modelling theory and practice followed by a series of case studies drawn from a variety...... to biotechnology applications, food, polymer and human health application areas. The book highlights to important nature of modern product and process modelling in the decision making processes across the life cycle. As such it provides an important resource for students, researchers and industrial practitioners....

  5. Decrease of 4-vinylguaiacol during beer aging and formation of apocynol and vanillin in beer.

    Science.gov (United States)

    Vanbeneden, Nele; Saison, Daan; Delvaux, Filip; Delvaux, Freddy R

    2008-12-24

    In this study the decrease of 4-vinylguaiacol (4VG) during beer aging was investigated and the products that arise from it were identified. Two compounds, vanillin and apocynol, were identified in beer model solutions after forced aging and in naturally aged beers by GC-MS and HPLC-ECD analyses. Both account for up to 85% of the decrease of 4VG. Only in the presence of substantial amounts of oxygen in the bottle headspace was vanillin detected. Apocynol [4-(1-hydroxyethyl)-2-methoxyphenol] was found to be the main degradation product, and its formation was shown to be highly dependent on the beer pH. Because both apocynol and vanillin have a clear vanilla-like aroma, the decrease of 4-vinylguaiacol during beer aging might impart a shift from a clove-like aroma in fresh specialty beers (such as wheat beers and other top-fermented blond or dark ales) to a sweeter, more vanilla-like flavor impression of aged specialty beers.

  6. Innovations in the brewing industry: light beer.

    Science.gov (United States)

    Blanco, Carlos A; Caballero, Isabel; Barrios, Rosa; Rojas, Antonio

    2014-09-01

    The demand for light beers has led brewers to innovate by developing light beer. However, these products are not widely accepted in Europe compared to North America and Australasia because of their lack of fullness in the taste and low bitterness compared with conventional beer. The lower levels of some important compounds, present in light beer, can explain these features since they are responsible for the characteristics of the beer. These include alcohol soluble proteins, oligosaccharides, glycerol, polyphenols, iso-α-acids, fusel alcohols and trihydroxy fatty acids. Light beer is produced by several methods, the most commonly used is the addition of glucoamylase to the wort before or during fermentation. This enzyme metabolizes residual carbohydrates (mainly dextrins) transforming them into fermentable sugars and reducing the caloric and alcohol content in this type of beer. Recently pilot studies have been carried out with genetically engineered yeast strains in which amylolytic genes are introduced into the yeast genome in order to metabolize carbohydrate residues. When introducing amylolytic genes, a better fermentability occurs although the fullness of flavor still becomes reduced.

  7. The impacts of copper, iron and manganese metal ions on the EPR assessment of beer oxidative stability.

    OpenAIRE

    Jenkins, David; James, Sue; Dehrmann, Frieda; Smart, Katherine; Cook, David

    2018-01-01

    Beer flavour stability is a key quality parameter as brewers seek to maintain the quality of their product throughout the supply chain. The electron paramagnetic resonance (EPR) oxidative stability assay is one method that brewers are utilising to optimise their process with regards to flavour stability without the time requirements of stored aging and sensory testing of beer. There are still gaps in knowledge relating to the EPR measurement and the factors within the assay that affect the me...

  8. Ajon: A Beer Business

    OpenAIRE

    Ricks, Paige

    2011-01-01

    The photographer traveled to three rural villages in southern Uganda to photograph women who brew ajon, a traditional beer, the men who drink it, and to understand the economic and cultural importance behind this lucrative beer business. PDF attached of pages of book only; Please go to Blurb Book (www.blurb.com/books/2138365) to view my book entirely.

  9. Physics of Beer Tapping

    Science.gov (United States)

    Rodríguez-Rodríguez, Javier; Casado-Chacón, Almudena; Fuster, Daniel

    2014-11-01

    The popular bar prank known in colloquial English as beer tapping consists in hitting the top of a beer bottle with a solid object, usually another bottle, to trigger the foaming over of the former within a few seconds. Despite the trick being known for a long time, to the best of our knowledge, the phenomenon still lacks scientific explanation. Although it seems natural to think that shock-induced cavitation enhances the diffusion of CO2 from the supersaturated bulk liquid into the bubbles by breaking them up, the subtle mechanism by which this happens remains unknown. Here, we show that the overall foaming-over process can be divided into three stages where different physical phenomena take place in different time scales: namely, the bubble-collapse (or cavitation) stage, the diffusion-driven stage, and the buoyancy-driven stage. In the bubble-collapse stage, the impact generates a train of expansion-compression waves in the liquid that leads to the fragmentation of preexisting gas cavities. Upon bubble fragmentation, the sudden increase of the interface-area-to-volume ratio enhances mass transfer significantly, which makes the bubble volume grow by a large factor until CO2 is locally depleted. At that point buoyancy takes over, making the bubble clouds rise and eventually form buoyant vortex rings whose volume grows fast due to the feedback between the buoyancy-induced rising speed and the advection-enhanced CO2 transport from the bulk liquid to the bubble. The physics behind this explosive process sheds insight into the dynamics of geological phenomena such as limnic eruptions.

  10. Hydrogen production processes

    International Nuclear Information System (INIS)

    2003-01-01

    The goals of this first Gedepeon workshop on hydrogen production processes are: to stimulate the information exchange about research programs and research advances in the domain of hydrogen production processes, to indicate the domains of interest of these processes and the potentialities linked with the coupling of a nuclear reactor, to establish the actions of common interest for the CEA, the CNRS, and eventually EDF, that can be funded in the framework of the Gedepeon research group. This document gathers the slides of the 17 presentations given at this workshop and dealing with: the H 2 question and the international research programs (Lucchese P.); the CEA's research program (Lucchese P., Anzieu P.); processes based on the iodine/sulfur cycle: efficiency of a facility - flow-sheets, efficiencies, hard points (Borgard J.M.), R and D about the I/S cycle: Bunsen reaction (Colette S.), R and D about the I/S cycle: the HI/I 2 /H 2 O system (Doizi D.), demonstration loop/chemical engineering (Duhamet J.), materials and corrosion (Terlain A.); other processes under study: the Westinghouse cycle (Eysseric C.), other processes under study at the CEA (UT3, plasma,...) (Lemort F.), database about thermochemical cycles (Abanades S.), Zn/ZnO cycle (Broust F.), H 2 production by cracking, high temperature reforming with carbon trapping (Flamant G.), membrane technology (De Lamare J.); high-temperature electrolysis: SOFC used as electrolyzers (Grastien R.); generic aspects linked with hydrogen production: technical-economical evaluation of processes (Werkoff F.), thermodynamic tools (Neveu P.), the reactor-process coupling (Aujollet P.). (J.S.)

  11. Predictive analysis of beer quality by correlating sensory evaluation with higher alcohol and ester production using multivariate statistics methods.

    Science.gov (United States)

    Dong, Jian-Jun; Li, Qing-Liang; Yin, Hua; Zhong, Cheng; Hao, Jun-Guang; Yang, Pan-Fei; Tian, Yu-Hong; Jia, Shi-Ru

    2014-10-15

    Sensory evaluation is regarded as a necessary procedure to ensure a reproducible quality of beer. Meanwhile, high-throughput analytical methods provide a powerful tool to analyse various flavour compounds, such as higher alcohol and ester. In this study, the relationship between flavour compounds and sensory evaluation was established by non-linear models such as partial least squares (PLS), genetic algorithm back-propagation neural network (GA-BP), support vector machine (SVM). It was shown that SVM with a Radial Basis Function (RBF) had a better performance of prediction accuracy for both calibration set (94.3%) and validation set (96.2%) than other models. Relatively lower prediction abilities were observed for GA-BP (52.1%) and PLS (31.7%). In addition, the kernel function of SVM played an essential role of model training when the prediction accuracy of SVM with polynomial kernel function was 32.9%. As a powerful multivariate statistics method, SVM holds great potential to assess beer quality. Copyright © 2014 Elsevier Ltd. All rights reserved.

  12. Implementation of measurement methods over the process of cleaning and disinfection of cooling equipment and dispensing of beer in keg of type 'Fast Chiller', installed at points of sale

    International Nuclear Information System (INIS)

    Matus Ramirez, Adrian Francisco

    2014-01-01

    The Cerveceria de Costa Rica has launched a project to improve the controls over the process of cleaning and disinfection of dispensing equipments in keg beer of type 'fast chiller' installed at points of sale. The development of some methods have been used to verify the effectiveness of the procedure. The study of the initial situation of the company has been the starting point of the project. One study, updating and summarizing has performed of maintenance manual used by technicians responsible for performing cleaning of equipments. The selection and evaluation at laboratory level has been made of the container used to hold 30 mL dose of disinfectant with which the equipments maintenance is performed. Additional controls have been specifically established to ensure food quality CO 2 that was used to dislodge the keg beer. A specification sheet has been prepared containing the necessary parameters to product quality is preserved by contact with the gas. A method of reception of cylinders in the plant has been standardized to ensure that they meet specifications. The most important phase of the project has been the implementation of the use of bioluminescence tests, to determine whether the process of cleaning and disinfection has been effective. The critical control points have been selected and standardized for testing the detection of adenosine triphosphate (ATP), then the training of personnel. A number of documents and specifications have been standardized in different control procedures, a specification sheet of ingredient for CO 2 and different registers that are expected to establish an effective control mechanism to ensure customer satisfaction by consuming a quality beverage. Monitor the records that are generated has been the recommendation to ensure that all outlets is served a product without alterations by contamination present in the dispensing system. (author) [es

  13. Improved quantification of important beer quality parameters based on nonlinear calibration methods applied to FT-MIR spectra.

    Science.gov (United States)

    Cernuda, Carlos; Lughofer, Edwin; Klein, Helmut; Forster, Clemens; Pawliczek, Marcin; Brandstetter, Markus

    2017-01-01

    During the production process of beer, it is of utmost importance to guarantee a high consistency of the beer quality. For instance, the bitterness is an essential quality parameter which has to be controlled within the specifications at the beginning of the production process in the unfermented beer (wort) as well as in final products such as beer and beer mix beverages. Nowadays, analytical techniques for quality control in beer production are mainly based on manual supervision, i.e., samples are taken from the process and analyzed in the laboratory. This typically requires significant lab technicians efforts for only a small fraction of samples to be analyzed, which leads to significant costs for beer breweries and companies. Fourier transform mid-infrared (FT-MIR) spectroscopy was used in combination with nonlinear multivariate calibration techniques to overcome (i) the time consuming off-line analyses in beer production and (ii) already known limitations of standard linear chemometric methods, like partial least squares (PLS), for important quality parameters Speers et al. (J I Brewing. 2003;109(3):229-235), Zhang et al. (J I Brewing. 2012;118(4):361-367) such as bitterness, citric acid, total acids, free amino nitrogen, final attenuation, or foam stability. The calibration models are established with enhanced nonlinear techniques based (i) on a new piece-wise linear version of PLS by employing fuzzy rules for local partitioning the latent variable space and (ii) on extensions of support vector regression variants (-PLSSVR and ν-PLSSVR), for overcoming high computation times in high-dimensional problems and time-intensive and inappropriate settings of the kernel parameters. Furthermore, we introduce a new model selection scheme based on bagged ensembles in order to improve robustness and thus predictive quality of the final models. The approaches are tested on real-world calibration data sets for wort and beer mix beverages, and successfully compared to

  14. The "Green" Root Beer Laboratory

    Science.gov (United States)

    Clary, Renee; Wandersee, James

    2010-01-01

    No, your students will not be drinking green root beer for St. Patrick's Day--this "green" root beer laboratory promotes environmental awareness in the science classroom, and provides a venue for some very sound science content! While many science classrooms incorporate root beer-brewing activities, the root beer lab presented in this article has…

  15. Free Beer and Engaging Tools

    DEFF Research Database (Denmark)

    Degn Johansson, Troels

    This paper presents an analysis of art collective Superflex' FREE BEER project; a beer brand and an art work that seeks to promote a critical understanding of free creativity and intellectual property rights by inviting beer enthusiasts to brew their own beer. The paper seeks to demonstrate how...

  16. 27 CFR 28.43 - Evidence of exportation and lading for use on vessels and aircraft: beer.

    Science.gov (United States)

    2010-04-01

    ... and lading for use on vessels and aircraft: beer. 28.43 Section 28.43 Alcohol, Tobacco Products and... lading for use on vessels and aircraft: beer. (a) Exportation. The exportation of beer to a foreign... certificate issued by an official of the country or possession where the beer has actually landed; or (6) Any...

  17. 27 CFR 28.227 - Removals of beer by persons other than the brewer or agent of the brewer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Removals of beer by... ALCOHOL Exportation of Beer With Benefit of Drawback Execution of Claims § 28.227 Removals of beer by persons other than the brewer or agent of the brewer. Where there is a removal of taxpaid beer by a person...

  18. Impact of brewing process operations on phytate, phenolic compounds and in vitro solubility of iron and zinc in opaque sorghum beer

    NARCIS (Netherlands)

    Kayodé, A.P.P.; Hounhouigan, J.D.; Nout, M.J.R.

    2007-01-01

    Opaque sorghum beer is a significant component of the diet of millions of poor people in rural Africa. This study reports the effect of traditional brewing operations on its level of micronutrients, especially iron and zinc. The example of a West African sorghum beer, tchoukoutou, in Northern Benin

  19. Beer, Cider, and Wine Allergy

    Directory of Open Access Journals (Sweden)

    Rhea A. Bansal

    2017-01-01

    Full Text Available Background. Allergy to beer is often due to specific proteins in barley and sometimes to lipid transfer protein. Allergy to wine is frequently due to a sensitivity to grape proteins. We present a rare case of allergy to beer, wine, and cider resulting from IgE reactivity to yeasts and moulds which also explained the patient’s additional sensitivity to yeast extracts and blue cheese. Case Presentation. The patient’s symptoms included throat and facial itching accompanied by mild wheeze and severe urticaria. Diagnosis of allergy to yeast was confirmed by specific IgE testing as well as that to relevant foods and beverages. The patient’s ongoing management included advice to avoid beer, wine, and other food groups containing specific yeasts, in addition to carrying a short acting nonsedating antihistamine as well as an adrenaline autoinjector. Conclusions. Cases of yeast allergy are extremely rare in medical literature but may be underrecognised and should be considered in patients presenting with reactions to alcoholic beverages and other yeast-containing products.

  20. Deep coverage of the beer proteome.

    Science.gov (United States)

    Grochalová, Martina; Konečná, Hana; Stejskal, Karel; Potěšil, David; Fridrichová, Danuše; Srbová, Eva; Ornerová, Kateřina; Zdráhal, Zbyněk

    2017-06-06

    We adopted an approach based on peptide immobilized pH gradient-isoelectric focusing (IPG-IEF) separation, coupled with LC-MS/MS, in order to maximize coverage of the beer proteome. A lager beer brewed using traditional Czech technology was degassed, desalted and digested. Tryptic peptides were separated by isoelectric focusing on an immobilized pH gradient strip and, after separation, the gel strip was divided into seven equally sized parts. Peptides extracted from gel fractions were analyzed by LC-MS/MS. This approach resulted in a three-fold increase in the number of proteins identified (over 1700) when compared to analysis of unfractionated beer processed by a filter-aided sample preparation (FASP). Over 1900 protein groups (PGs) in total were identified by both approaches. The study significantly extends knowledge about the beer proteome and demonstrates its complexity. Detailed knowledge of the protein content, especially gluten proteins, will enhance the evaluation of potential health risks related to beer consumption (coeliac disease) and will contribute to improving beer quality. Copyright © 2017 Elsevier B.V. All rights reserved.

  1. Enhanced production of bioethanol from waste of beer fermentation broth at high temperature through consecutive batch strategy by simultaneous saccharification and fermentation.

    Science.gov (United States)

    Khattak, Waleed Ahmad; Khan, Taous; Ha, Jung Hwan; Ul-Islam, Mazhar; Kang, Min-Kyung; Park, Joong Kon

    2013-10-10

    Malt hydrolyzing enzymes and yeast glycolytic and fermentation enzymes in the waste from beer fermentation broth (WBFB) were identified by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). A new 'one-pot consecutive batch strategy' was developed for efficient bio-ethanol production by simultaneous saccharification and fermentation (SSF) using WBFB without additional enzymes, microbial cells, or carbohydrates. Bio-ethanol production was conducted in batches using WBFB supernatant in the first phase at 25-67°C and 50rpm, followed by the addition of 3% WBFB solid residue to the existing culture broth in the second phase at 67°C. The ethanol production increased from 50 to 102.5g/L when bare supernatant was used in the first phase, and then to 219g ethanol/L in the second phase. The amount of ethanol obtained using this strategy was almost equal to that obtained using the original WBFB containing 25% solid residue at 33°C, and more than double that obtained when bare supernatant was used. Microscopic and gel electrophoresis studies revealed yeast cell wall degradation and secretion of cellular material into the surrounding medium. Scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) supported the existence of enzymes in WBFB involved in bioethanol production at elevated temperatures. The results of this study will provide insight for the development of new strategies for biofuel production. Copyright © 2013 Elsevier Inc. All rights reserved.

  2. How can we use a mathematical model in order to analyze and improve the efficiency of a productive activity?

    Directory of Open Access Journals (Sweden)

    Mariana Nikolla

    2017-07-01

    Full Text Available Beer business industry is one of the most profitable agro-processing industries in the country. It has increased by expanding local and international market. There are 80 small and large beer factories that have their activity in Albania. The leading domestic beer manufacturers are: "Stela" beer, “Tirana” beer, “Korca” beer, “Kaon” beer, “Norga” beer, etc. They have invested millions of euros in terms of improving the quality of their production. Stela beer was the fi rst private beer active in the Albanian market. Its factory production founders of Stela beer responded to the market by investing in the development of technology, modern equipment and science. Stela beer processing and production systems have been improved continuously. The investments today are at around 20 million dollars. The factory has a considerable number of employees and a production capacity of around 250,000 hl per year. This article uses information obtained for beer production during the period 2003-2016. Through nonparametric mathematical model Dea, the impact of production factors such as investment, advertising, expenses, capital and number of employees in the production of beer during the study period is analyzed. The analysis showed that the best years or more efficient years in the use of the quantity of inputs for the period 2003-2016 are 2007, 2014 and 2015. The years 2003, 2010 and 2012 are less efficient by Dea analysis. The study also showed the best possible combinations of inputs improving the efficiency of inefficient years in the Stela Beer production.

  3. Acid and Volatiles of Commercially-Available Lambic Beers

    Directory of Open Access Journals (Sweden)

    Katherine Thompson Witrick

    2017-10-01

    Full Text Available Lambic beer is the oldest style of beer still being produced in the Western world using spontaneous fermentation. Gueuze is a style of lambic beer prepared by mixing young (one year and older (two to three years beers. Little is known about the volatiles and semi-volatiles found in commercial samples of gueuze lambic beers. SPME was used to extract the volatiles from nine different brands of lambic beer. GC-MS was used for the separation and identification of the compounds extracted with SPME. The pH and color were measured using standard procedures. A total of 50 compounds were identified in the nine brands. Seventeen of the 50 compounds identified have been previously identified. The compounds identified included a number of different chemical groups such as acids, alcohols, phenols, ketones, aldehydes, and esters. Ethyl acetate, 4-ethylphenol, and 4-ethylguaiacol are known by-products of the yeast, Brettanomyces, which is normally a spoilage microorganism in beer and wine, but important for the flavor characteristics of lambic beer. There were no differences in pH, but there were differences in color between the beer samples.

  4. The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations.

    Science.gov (United States)

    Dack, Rachael E; Black, Gary W; Koutsidis, Georgios; Usher, St John

    2017-10-01

    The effect of Maillard reaction products (MRPs), formed during the production of dark malts, on the synthesis of higher alcohols and esters in beer fermentations was investigated by headspace solid-phase microextraction GC-MS. Higher alcohol levels were significantly (p<0.05) higher in dark malt fermentations, while the synthesis of esters was inhibited, due to possible suppression of enzyme activity and/or gene expression linked to ester synthesis. Yeast strain also affected flavour synthesis with Saccharomyces cerevisiae strain A01 producing considerably lower levels of higher alcohols and esters than S288c and L04. S288c produced approximately double the higher alcohol levels and around twenty times more esters compared to L04. Further investigations into malt type-yeast strain interactions in relation to flavour development are required to gain better understanding of flavour synthesis that could assist in the development of new products and reduce R&D costs for the industry. Copyright © 2017 Elsevier Ltd. All rights reserved.

  5. Analysis of 100-Year-Old Beer Originated from the Czech Republic.

    Science.gov (United States)

    Olšovská, Jana; Matoulková, Dagmar; Dušek, Martin; Felsberg, Jürgen; Jelínková, Markéta; Čejka, Pavel; Štěrba, Karel

    2017-04-26

    Three bottles of different beers were found in 2015 during a reconstruction of the brewery of the Raven Trading s.r.o. company in Záhlinice, Czech Republic. Thanks to good storage conditions, it was possible to analyze their original characteristics. All three bottles contained most probably lager type beer. One beer had sulfuric and fecal off-flavors; it was bright with the original extract of 10.3° Plato. The second beer, with an original extract of 7.6° Plato, was dark and very acidic, resembling Lambic. DNA analysis proved the presence of Dekkera bruxellensis, which corresponded to its chemical profile (total acidity, FAN, ethyl acetate, total esters). The third beer contained traces of carbon dioxide bubbles, was light brown and slightly bitter, with an original extract 10.4° Plato. Because it obviously underwent a natural aging process, sweetness, honey, and fruity off-flavors were detected and transformation products of iso-α-acids were found.

  6. 27 CFR 28.226 - Removals of beer by agent on behalf of brewer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Removals of beer by agent... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Exportation of Beer With Benefit of Drawback Execution of Claims § 28.226 Removals of beer by agent on behalf of brewer...

  7. 27 CFR 26.104 - Deferred payment of tax-release of beer.

    Science.gov (United States)

    2010-04-01

    ...-release of beer. 26.104 Section 26.104 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Taxpayment of Liquors and Articles in Puerto Rico Beer § 26.104 Deferred payment of tax—release of beer. (a) Action by brewer. Where the brewer has furnished bond on Form 2898, and payment of the tax is...

  8. 27 CFR 31.53 - Wholesale dealers in beer consummating sales at premises of other dealers.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wholesale dealers in beer... beer consummating sales at premises of other dealers. Any dealer who has registered as a wholesale dealer in beer for the place from which that dealer conducts selling operations may consummate sales of...

  9. 27 CFR 27.1 - Imported distilled spirits, wines, and beer.

    Science.gov (United States)

    2010-04-01

    ..., wines, and beer. 27.1 Section 27.1 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Scope of Regulations § 27.1 Imported distilled spirits, wines, and beer. This part, “Importation of...

  10. 27 CFR 25.225 - Destruction of taxpaid beer which was never removed from brewery premises.

    Science.gov (United States)

    2010-04-01

    ... beer which was never removed from brewery premises. 25.225 Section 25.225 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Voluntary Destruction § 25.225 Destruction of taxpaid beer which was never removed from brewery premises. (a) General. A...

  11. 27 CFR 27.48 - Imported distilled spirits, wines, and beer.

    Science.gov (United States)

    2010-04-01

    ... perfumes containing distilled spirits, and on wines and beer, are collected, accounted for, and deposited..., wines, and beer. 27.48 Section 27.48 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax...

  12. 27 CFR 25.192 - Removal of sour or damaged beer.

    Science.gov (United States)

    2010-04-01

    ... Beverage Use § 25.192 Removal of sour or damaged beer. (a) Containers. The brewer shall remove sour or... tanks of a vessel. The brewer shall mark the nature of the contents on each container. (b) Beer meter... beer. 25.192 Section 25.192 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE...

  13. Assessment of Beer Quality Based on a Robotic Pourer, Computer Vision, and Machine Learning Algorithms Using Commercial Beers.

    Science.gov (United States)

    Gonzalez Viejo, Claudia; Fuentes, Sigfredo; Torrico, Damir D; Howell, Kate; Dunshea, Frank R

    2018-03-30

    Sensory attributes of beer are directly linked to perceived foam-related parameters and beer color. The aim of this study was to develop an objective predictive model using machine learning modeling to assess the intensity levels of sensory descriptors in beer using the physical measurements of color and foam-related parameters. A robotic pourer (RoboBEER), was used to obtain 15 color and foam-related parameters from 22 different commercial beer samples. A sensory session using quantitative descriptive analysis (QDA ® ) with trained panelists was conducted to assess the intensity of 10 beer descriptors. Results showed that the principal component analysis explained 64% of data variability with correlations found between foam-related descriptors from sensory and RoboBEER such as the positive and significant correlation between carbon dioxide and carbonation mouthfeel (R = 0.62), correlation of viscosity to sensory, and maximum volume of foam and total lifetime of foam (R = 0.75, R = 0.77, respectively). Using the RoboBEER parameters as inputs, an artificial neural network (ANN) regression model showed high correlation (R = 0.91) to predict the intensity levels of 10 related sensory descriptors such as yeast, grains and hops aromas, hops flavor, bitter, sour and sweet tastes, viscosity, carbonation, and astringency. This paper is a novel approach for food science using machine modeling techniques that could contribute significantly to rapid screenings of food and brewage products for the food industry and the implementation of Artificial Intelligence (AI). The use of RoboBEER to assess beer quality showed to be a reliable, objective, accurate, and less time-consuming method to predict sensory descriptors compared to trained sensory panels. Hence, this method could be useful as a rapid screening procedure to evaluate beer quality at the end of the production line for industry applications. © 2018 Institute of Food Technologists®.

  14. Structure, dynamics and directions of changes on the world beer market

    Directory of Open Access Journals (Sweden)

    Zbigniew Gołaś

    2009-01-01

    Full Text Available The report shows the results of analysis of a structure and dynamics of changes in the world beer market. In the article there are analysed production and sale of beer, the beer foreign trade, brands and consumption of beer in years 1999-2004. The research carried out shows that Europe plays the major role in the world beer production, it is the region of the biggest beer tradition in the world. However, the market leader position belongs to China, which in case of beer production has already overtaken position of longstanding beer market leader – United States. Geography and dynamics of beer sale have been changed as well. Distinct slowing down in beer sale on markets of the biggest beer traditions can be noticed, while on the area of Central East Europe, East Europe and Asia the strong dynamics of sale can be observed. The reasons of such a trend are various, mostly the changes are triggered by strongly differentiated level of beer consumption per capita and changes in costumers tastes, much more focused on consuming soft alcoholic drinks.

  15. Craft vs. industrial: Habits, attitudes and motivations towards beer consumption in Mexico.

    Science.gov (United States)

    Gómez-Corona, Carlos; Escalona-Buendía, Héctor B; García, Mauricio; Chollet, Sylvie; Valentin, Dominique

    2016-01-01

    Food choices tend to be stable over time; they do not change fast, since consumers tend to act like creatures of habits. However, food habits can evolve, like currently the craft beer category. A change of habits involves a change of perception towards a product. Therefore, what is changing in the perception of beer? Two studies were conducted to address this question. First study was preliminary and aimed at exploring beer consumption habits in Mexico and a better understanding of craft beer representation among beer users. A questionnaire was administrated to 207 consumers in Mexico City during a beer festival. Results showed that respondents could be classified in: industrial beer (41.1%), occasional industrial (24.1%), and craft beer (34.8%) consumers. Craft cluster included mostly 25-35 years old men with high-income level. Among the craft beers cited by respondents from this cluster some are industrial, suggesting that the concept of craft beer might not be well defined, or defined in ideological terms. The second and main study was conducted using consumer ethnographies to understand the motivations and benefits of craft beer consumption. Opposite to industrial, craft beer emerges as an experience-based and symbolic product rather than a utilitarian one. The main motivation for drinking craft beer seems to be the quest of authenticity. Respondents' motivations to drink craft beer are generated by three important factors: desire for more knowledge, new taste experiences, and move away from the mainstream beer consumption. Craft consumers do not drink the product for its functional attributes, they consume it for what it means and as a consequence they build an identity, perceived as more authentic and unique, in comparison to the mainstream industrial beer consumption in Mexico. Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. Characterization of beer flavour stability (EPR - spin trapping)

    International Nuclear Information System (INIS)

    Stasko, A.; Liptakova, M.; Malik, F.

    1999-01-01

    The beer flavour stability is coupled with free radical degradation processes. Probably, aldehydes produced during the brewery but also generated by stalling are responsible for beer flavour as well as for its breaking down. The storing beer at the lower temperatures and in the dark place inhibits, and otherwise the rising temperature and illumination accelerate the rate of such radical processes. Beers contain naturally occurring radical scavengers - antioxidants which inhibit such unwanted reactions. Then depleting of scavengers results in the breaking down of the beer stability. EPR spin trapping technique was used as monitor such processes and for characterising so the flavour stability of beer. The probe was temperated at 60 grad C in the cavity of EPR spectrometer in the presence of spin trapping agent, N-tert.-butyl-α-phenyl nitrone (PBN) and EPR spectra were recorded for few hours. After beer antioxidants become depleted, free radicals formed by the beer degradation are scavenged by PBN spin trap and this point is characterised with a dramatically increased concentration of the free radicals trapped

  17. Transcriptome analysis of beer-spoiling Lactobacillus brevis BSO 464 during growth in degassed and gassed beer.

    Science.gov (United States)

    Bergsveinson, Jordyn; Friesen, Vanessa; Ziola, Barry

    2016-10-17

    Lactobacillus brevis BSO 464 (Lb464) is a beer-spoilage-related (BSR) isolate of interest given its unique physiological attributes; specifically, it is highly hop-tolerant and exhibits very rapid growth in pressurized/gassed beer. RNA sequencing was performed on Lb464 grown in pressurized and non-pressurized beer to determine important genetic mechanisms for growth in these environments. The data generated were compared against data in a previous transcriptional study of another lactic acid bacterium (LAB) during growth in beer, namely, Pediococcus claussenii ATCC BAA-344(T) (Pc344). Results revealed that the most important genetic elements for Lb464 growth in beer are related to biogenic amine metabolism, membrane transport and fortification, nutrient scavenging, and efficient transcriptional regulation. Comparison with the previous transcriptional study of Pc344 indicated that the total coding capacity (plasmid profile and genome size) of a LAB isolate allows for beer-spoilage virulence and adaptation to different beer environments, i.e., the ability to grow in degassed beer (during production) or gassed beer (packaged product). Further, differences in gene expression of Lb464 and Pc344 during mid-exponential growth in beer may dictate how rapidly each isolate exhausts particular carbon sources during. The presence of headspace pressure/dissolved CO2 was found to drive Lb464 transcription during mid-exponential growth in beer towards increasing cell wall and membrane modification, transport, osmoregulation, and DNA metabolism and transposition events. This transcriptional activity resembles transcriptional patterns or signatures observed in a viable, but non-culturable state established by non-related organisms, suggesting that Lb464 overall uses complex cellular regulation to maintain cell division and growth in the stressful beer environment. Additionally, increased expression of several hypothetical proteins, the hop-tolerance gene horC, and DNA repair and

  18. Products by Glycation Process

    Directory of Open Access Journals (Sweden)

    Liliana Ortega

    2015-01-01

    Full Text Available The antioxidant properties of sweet and acid whey products were incremented by polymerization of their proteins by glycation of whey protein concentrates (WPC and their hydrolyzates (WPCH with ribose and glucose in individual experiments under similar concentration. Heating at 50°C during 20 h maximum and pH 7 and pH 9 were used in all tests. The higher activity was found in WPC glycosylates products with ribose at pH 7 and heating during 10–15 h. In comparable form, antioxidant activity in WPCH was incremented by prior hydrolysis to glycation with 25–45% of hydrolysis degree. Further functional properties of whey proteins (solubility, emulsion, and foam were also improved by the polymerization with ribose. The color of polymerized products due to Maillard reactions was associated with antioxidant activity of each compound; however comparative color in glycosylates products with glucose and ribose did not show this effect.

  19. Music Influences Hedonic and Taste Ratings in Beer

    Science.gov (United States)

    Reinoso Carvalho, Felipe; Velasco, Carlos; van Ee, Raymond; Leboeuf, Yves; Spence, Charles

    2016-01-01

    The research presented here focuses on the influence of background music on the beer-tasting experience. An experiment is reported in which different groups of customers tasted a beer under three different conditions (N = 231). The control group was presented with an unlabeled beer, the second group with a labeled beer, and the third group with a labeled beer together with a customized sonic cue (a short clip from an existing song). In general, the beer-tasting experience was rated as more enjoyable with music than when the tasting was conducted in silence. In particular, those who were familiar with the band that had composed the song, liked the beer more after having tasted it while listening to the song, than those who knew the band, but only saw the label while tasting. These results support the idea that customized sound-tasting experiences can complement the process of developing novel beverage (and presumably also food) events. We suggest that involving musicians and researchers alongside brewers in the process of beer development, offers an interesting model for future development. Finally, we discuss the role of attention in sound-tasting experiences, and the importance that a positive hedonic reaction toward a song can have for the ensuing tasting experience. PMID:27199862

  20. Music influences hedonic and taste ratings in beer

    Directory of Open Access Journals (Sweden)

    Felipe eReinoso Carvalho

    2016-05-01

    Full Text Available The research presented here focuses on the influence of background music on the beer-tasting experience. An experiment is reported in which different groups of customers tasted a beer under three different conditions (N = 231. The control group was presented with an unlabeled beer, the second group with a labeled beer, and the third group with a labeled beer together with a customized sonic cue (a short clip from an existing song.In general, the beer-tasting experience was rated as more enjoyable with music than when the tasting was conducted in silence. In particular, those who were familiar with the band that had composed the song, liked the beer more after having tasted it while listening to the song, than those who knew the band, but only saw the label while tasting.These results provide support for the idea that customized sound-tasting experiences can complement the process of developing novel beverage (and presumably also food events. Here we also suggest that involving musicians and researchers alongside brewers in the process of beer development, offers an interesting model for future development. Finally, we discuss the role of attention in sound-tasting experiences, and the importance that a positive hedonic reaction towards a song can have for the ensuing tasting experience.

  1. Music Influences Hedonic and Taste Ratings in Beer.

    Science.gov (United States)

    Reinoso Carvalho, Felipe; Velasco, Carlos; van Ee, Raymond; Leboeuf, Yves; Spence, Charles

    2016-01-01

    The research presented here focuses on the influence of background music on the beer-tasting experience. An experiment is reported in which different groups of customers tasted a beer under three different conditions (N = 231). The control group was presented with an unlabeled beer, the second group with a labeled beer, and the third group with a labeled beer together with a customized sonic cue (a short clip from an existing song). In general, the beer-tasting experience was rated as more enjoyable with music than when the tasting was conducted in silence. In particular, those who were familiar with the band that had composed the song, liked the beer more after having tasted it while listening to the song, than those who knew the band, but only saw the label while tasting. These results support the idea that customized sound-tasting experiences can complement the process of developing novel beverage (and presumably also food) events. We suggest that involving musicians and researchers alongside brewers in the process of beer development, offers an interesting model for future development. Finally, we discuss the role of attention in sound-tasting experiences, and the importance that a positive hedonic reaction toward a song can have for the ensuing tasting experience.

  2. Acrylamide in processed potato products

    Science.gov (United States)

    Trace amounts of acrylamide are found in many foods cooked at high temperatures. Acrylamide in processed potato products is formed from reducing sugars and asparagine and is a product of the Maillard reaction. Processed potato products including fries and chips are relatively high in acrylamide comp...

  3. Sensible production processes with electricity

    Energy Technology Data Exchange (ETDEWEB)

    Eerola, P.; Annala, T.; Wickstroem, T. [ed.

    1997-11-01

    Small and medium-sized industrial enterprises use electricity increasingly for both heating and production, as electricity offers easy adjustability and has little need for maintenance. In production processes, the advantages of electricity also include uniform quality, automation and cleanness

  4. Algae biotechnology: products and processes

    National Research Council Canada - National Science Library

    Bux, F; Chisti, Yusuf

    2016-01-01

    This book examines the utilization of algae for the development of useful products and processes with the emphasis towards green technologies and processes, and the requirements to make these viable...

  5. Using Preferred Attribute Elicitation to Determine How Males and Females Evaluate Beer.

    Science.gov (United States)

    Muggah, Elizabeth M; McSweeney, Matthew B

    2017-08-01

    The variety of beers available for consumption has increased due to the recent emergence of many craft brewing operations and it has been suggested that this is affecting how consumers evaluate beer. Currently, beer consumers are mostly male and only 20% of women are primarily beer drinkers. The main objective of this project is to compare and contrast descriptions of beer products created by males and females. The preferred attribute elicitation (PAE) method was used to create a description of 4 beers common to residents of Nova Scotia, Canada. Four PAE sessions were held: 2 sessions consisted of females (n = 16 and 15) and 2 sessions of males (n = 11 and 17). Four beer samples were chosen from locally available commercial beers, 2 of these samples were considered to be craft-brewed beer and the other samples were nationally available brands (macrobrewed). Both the males and females generated descriptions that included 5 identical terms; however, they differed in the importance they assigned to each attribute. Notably, bitterness was perceived to be of more importance to female panelists. Throughout all PAE sessions, the craft-brewed beers were associated with considerably more sensory attributes than the macrobrewed beers. It can be concluded that both the female and male groups found discernible differences between the craft and macrobrewed beers; however, they place importance on different sensory attributes. © 2017 Institute of Food Technologists®.

  6. Towards a sensory congruent beer bottle: Consumer associations between beer brands, flavours, and bottle designs

    NARCIS (Netherlands)

    Fenko, Anna; Heiltjes, Sanne; van den Berg-Weitzel, Lianne; Lloyd, Peter; Bohemia, Erik

    2016-01-01

    Sensory packaging design congruent with product and brand characteristics may be used as an innovative tool to communicate product and brand values to consumers and to enhance taste experience. This study investigated whether consumers associate sensory properties of beer bottles with certain brand

  7. Nonlinear dynamic phenomena in the beer model

    DEFF Research Database (Denmark)

    Mosekilde, Erik; Laugesen, Jakob Lund

    2007-01-01

    The production-distribution system or "beer game" is one of the most well-known system dynamics models. Notorious for the complex dynamics it produces, the beer game has been used for nearly five decades to illustrate how structure generates behavior and to explore human decision making. Here we ...... in models that use piecewise-linear functions to represent nonlinearities are likely to show similar qualitative differences from the bifurcations known from smooth systems.......The production-distribution system or "beer game" is one of the most well-known system dynamics models. Notorious for the complex dynamics it produces, the beer game has been used for nearly five decades to illustrate how structure generates behavior and to explore human decision making. Here we...... present a formal bifurcation analysis to analyse the complex dynamics produced by the model. Consistent with the rules of the game, the model constitutes a piecewise-linear map with nonlinearities arising from non-negativity constraints. The bifurcations that occur in piecewise-linear systems...

  8. Comparison of biohydrogen production processes

    International Nuclear Information System (INIS)

    Manish, S.; Banerjee, Rangan

    2008-01-01

    For hydrogen to be a viable energy carrier, it is important to develop hydrogen generation routes that are renewable like biohydrogen. Hydrogen can be produced biologically by biophotolysis (direct and indirect), photo-fermentation and dark-fermentation or by combination of these processes (such as integration of dark- and photo-fermentation (two-stage process), or biocatalyzed electrolysis, etc.). However, production of hydrogen by these methods at commercial level is not reported in the literature and challenges regarding the process scale up remain. In this scenario net energy analysis (NEA) can provide a tool for establishing the viability of different methods before scaling up. The analysis can also be used to set targets for various process and design parameters for bio-hydrogen production. In this paper, four biohydrogen production processes (dark-fermentation, photo-fermentation, two-stage process and biocatalyzed electrolysis) utilizing sugarcane juice as the carbon source, are compared with base case method steam methane reforming (SMR) on the basis of net energy ratio, energy efficiency and greenhouse gas (GHG) emissions. It was found that when by-products are not considered, the efficiencies of biological hydrogen processes are lower than that of SMR. However, these processes reduce GHG emissions and non-renewable energy use by 57-73% and 65-79%, respectively, as compared to the SMR process. Efficiencies of biohydrogen processes increase significantly when by-products are considered hence by-products removal and utilization is an important issue in biological hydrogen production. (author)

  9. A global survey of the stable isotope and chemical compositions of bottled and canned beers as a guide to authenticity.

    Science.gov (United States)

    Carter, J F; Yates, H S A; Tinggi, U

    2015-01-01

    This study presents a dataset, derived from the analysis of 162 bottled and canned beers from around the globe, which may be used for comparison with suspected counterfeit or substitute products. The data comprise δ2H and δ18O compositions of the whole beer and δ13C compositions of the dry residue (mostly sugar) together with the concentrations of five anions (F, Cl, NO3, SO4, PO4) and seven cations (Ca, K, Mg, SiO2, V, Mn, Sr). A strong correlation, consistent with natural waters but offset from the Global Meteoric Water Line, was observed between the δ2H/δ18O composition of the beers. The extent of the offset could be explained by the brewing process and the alcohol and sugars present in the beers. Correlations between inorganic analytes were consistent with the addition of salts in the brewing process. Beers were classified as follows: ale, lager, stout or wheat-beer and the chemical composition was found to be characteristic of the assigned type, with lagers being the most readily classified. A combination of chemical and isotopic data was found to be characteristic of the geographical origin (on a continental scale) and could most easily identify beers from Australasia or Europe. A global map of δ18O data revealed a geo-spatial distribution that mirrored existing maps of the isotopic composition of annual precipitation. This confirmed a commonsense view that local precipitation will be the primary source for the water used in brewing. Using this isoscape (or alcoscape) it may be possible to assess the geographical origins of samples for which genuine comparative samples cannot be obtained. Copyright © 2014 Forensic Science Society. Published by Elsevier Ireland Ltd. All rights reserved.

  10. Temporal and Spatial Distribution of the Acetic Acid Bacterium Communities throughout the Wooden Casks Used for the Fermentation and Maturation of Lambic Beer Underlines Their Functional Role.

    Science.gov (United States)

    De Roos, J; Verce, M; Aerts, M; Vandamme, P; De Vuyst, L

    2018-04-01

    Few data have been published on the occurrence and functional role of acetic acid bacteria (AAB) in lambic beer production processes, mainly due to their difficult recovery and possibly unknown role. Therefore, a novel aseptic sampling method, spanning both the spatial and temporal distributions of the AAB and their substrates and metabolites, was combined with a highly selective medium and matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) as a high-throughput dereplication method followed by comparative gene sequencing for their isolation and identification, respectively. The AAB ( Acetobacter species more than Gluconobacter species) proliferated during two phases of the lambic beer production process, represented by Acetobacter orientalis during a few days in the beginning of the fermentation and Acetobacter pasteurianus from 7 weeks until 24 months of maturation. Competitive exclusion tests combined with comparative genomic analysis of all genomes of strains of both species available disclosed possible reasons for this successive dominance. The spatial analysis revealed that significantly higher concentrations of acetic acid (from ethanol) and acetoin (from lactic acid) were produced at the tops of the casks, due to higher AAB counts and a higher metabolic activity of the AAB species at the air/liquid interface during the first 6 months of lambic beer production. In contrast, no differences in AAB species diversity occurred throughout the casks. IMPORTANCE Lambic beer is an acidic beer that is the result of a spontaneous fermentation and maturation process. Acidic beers are currently attracting attention worldwide. Part of the acidity of these beers is caused by acetic acid bacteria (AAB). However, due to their difficult recovery, they were never investigated extensively regarding their occurrence, species diversity, and functional role in lambic beer production. In the present study, a framework was developed for their

  11. A large set of newly created interspecific Saccharomyces hybrids increases aromatic diversity in lager beers.

    Science.gov (United States)

    Mertens, Stijn; Steensels, Jan; Saels, Veerle; De Rouck, Gert; Aerts, Guido; Verstrepen, Kevin J

    2015-12-01

    Lager beer is the most consumed alcoholic beverage in the world. Its production process is marked by a fermentation conducted at low (8 to 15°C) temperatures and by the use of Saccharomyces pastorianus, an interspecific hybrid between Saccharomyces cerevisiae and the cold-tolerant Saccharomyces eubayanus. Recent whole-genome-sequencing efforts revealed that the currently available lager yeasts belong to one of only two archetypes, "Saaz" and "Frohberg." This limited genetic variation likely reflects that all lager yeasts descend from only two separate interspecific hybridization events, which may also explain the relatively limited aromatic diversity between the available lager beer yeasts compared to, for example, wine and ale beer yeasts. In this study, 31 novel interspecific yeast hybrids were developed, resulting from large-scale robot-assisted selection and breeding between carefully selected strains of S. cerevisiae (six strains) and S. eubayanus (two strains). Interestingly, many of the resulting hybrids showed a broader temperature tolerance than their parental strains and reference S. pastorianus yeasts. Moreover, they combined a high fermentation capacity with a desirable aroma profile in laboratory-scale lager beer fermentations, thereby successfully enriching the currently available lager yeast biodiversity. Pilot-scale trials further confirmed the industrial potential of these hybrids and identified one strain, hybrid H29, which combines a fast fermentation, high attenuation, and the production of a complex, desirable fruity aroma. Copyright © 2015, American Society for Microbiology. All Rights Reserved.

  12. Influence of yeast strain, priming solution and temperature on beer bottle conditioning.

    Science.gov (United States)

    Marconi, Ombretta; Rossi, Serena; Galgano, Fernanda; Sileoni, Valeria; Perretti, Giuseppe

    2016-09-01

    Recently, there has been a significant increase in the number of microbreweries. Usually, craft beers are bottle conditioned; however, few studies have investigated beer refermentation. One of the objectives of this study was to evaluate the impacts of different experimental conditions, specifically yeast strain, priming solution and temperature, on the standard quality attributes, the volatile compounds and the sensory profile of the bottle-conditioned beer. The other aim was to monitor the evolution of volatile compounds and amino acids consumption throughout the refermentation process to check if it is possible to reduce the time necessary for bottle conditioning. The results indicate that the volatile profile was mainly influenced by the strain of yeast, and this may have obscured the possible impacts of the other parameters. Our results also confirm that the two yeast strains showed different metabolic activity, particularly with respect to esters production. Moreover, we found the Safbrew S-33® strain when primed with Siromix® and refermented at 30 °C yielded the fastest formation of higher alcohols while maintaining low production of off-flavours. These results suggest a formulation that may reduce the time needed for bottle conditioning without affecting the quality of the final beer which may simultaneously improve efficiency and economic profits. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  13. Hydrogen production using plasma processing

    International Nuclear Information System (INIS)

    Wagner, D.; Whidden, T.K.

    2006-01-01

    Plasma processing is a promising method of extracting hydrogen from natural gas while avoiding the greenhouse gas (GHG) production typical of other methods such as steam methane reforming. This presentation describes a plasma discharge process based that, in a single reactor pass, can yield hydrogen concentrations of up to 50 % by volume in the product gas mixture. The process is free of GHG's, does not require catalysts and is easily scalable. Chemical and morphological analyses of the gaseous and solid products of the process by gas-chromatography/mass-spectrometry, microscopic Raman analyses and electron microscopy respectively are reviewed. The direct production of hydrogen-enriched natural gas (HENG) as a fuel for low pollution internal combustion engines and its purification to high-purity hydrogen (99.99%) from the product gas by pressure swing adsorption (PSA) purifier beds are reviewed. The presentation reviews potential commercial applications for the technology

  14. Material flow of production process

    Directory of Open Access Journals (Sweden)

    Hanzelová Marcela

    2001-12-01

    Full Text Available This paper deals with material flow of the production process. We present the block diagram of material flow and capacities of engine in various plants each other. In this paper is used IPO (Input – Process – Output diagram. IPO diagram described process with aspect to input and output. Production program regards string of precision, branch and paralel processes with aspect IPO diagram.Process is not important with aspect to events. We are looking on the process as a „black box“. For process is used different materials and raw materials. The foudation for material analysis is detailed model of production process with defined flow material, energy, waste etc.Material flow is organised move of mass (material, money, informations, people etc.. Material analysis is made against destination of material flow (i.e. from ending to beginning. Material analysis is performed on the detection demand of individual materials, stocks, forms, etc.For elementary materials and raw materials in which is based production program and which to create better part of production costs is mainly necessary to dedicate the remark. The fluency of material flow concentrates on the respect of the capacitive parameters for individual node from aspect to standardized qualitative parameters and allowed limits.

  15. 27 CFR 25.286 - Claims for remission of tax on beer lost in transit between breweries.

    Science.gov (United States)

    2010-04-01

    ... tax on beer lost in transit between breweries. 25.286 Section 25.286 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Refund or Adjustment of Tax or Relief From Liability § 25.286 Claims for remission of tax on beer lost in transit...

  16. Research of sale of beer

    OpenAIRE

    Iveta Pouzarová; Drahoš Vaněček; Lucie Hrubá

    1999-01-01

    CR has the highest consumption of beer per capita a year (160 l). Home consumption is not possible to increase and so the main breweries (about 70 in the republic) associate into larger companies to come into the foreign market. The aim of the research was to show the situation in the home market. The research was done in the 10 larger shops on the base of the number of the boxes of beer exhibited in the shop. The attention was given to the offered kinds of beer, minimum, average and maximum ...

  17. Evaluating MT systems with BEER

    Directory of Open Access Journals (Sweden)

    Stanojević Miloš

    2015-10-01

    Full Text Available We present BEER, an open source implementation of a machine translation evaluation metric. BEER is a metric trained for high correlation with human ranking by using learning-to-rank training methods. For evaluation of lexical accuracy it uses sub-word units (character n-grams while for measuring word order it uses hierarchical representations based on PETs (permutation trees. During the last WMT metrics tasks, BEER has shown high correlation with human judgments both on the sentence and the corpus levels. In this paper we will show how BEER can be used for (i full evaluation of MT output, (ii isolated evaluation of word order and (iii tuning MT systems.

  18. Consumers' perception of novel beers

    DEFF Research Database (Denmark)

    Giacalone, Davide

    to many consumers. After a decade of growth, the Danish craft brewing segment is rapidly reaching maturity, and a higher degree of consumer orientation seems to be needed for continuing success. The aim of this PhD project was to investigate some of the key aspects of consumers’ perception of novel beers...... the suitability of consumer-oriented descriptive methodologies. Attention has been given in particular to projective mapping and check-all-that-apply questionnaires. The work showed both approaches to be feasible for rapid sensory characterization of beers, and potentially applicable by craft breweries, among...... of the project has investigated relevant cognitive aspects of consumers’ experience with novel beers. Particular attention was given to the issue of appropriateness in specific usagecontexts. In a series of studies, consumers were found to strongly differentiate between different beers based on this aspect...

  19. Beers Straight from the Bottle

    OpenAIRE

    Murphy, James Peter

    2007-01-01

    Consuming beer straight from the bottle a trend initiated by the US is now an accepted practice throughout Irish bars but that does not necessarily mean it is a good thing from either a hygiene or taste viewpoint.

  20. 27 CFR 25.285 - Refund of beer tax excessively paid.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Refund of beer tax excessively paid. 25.285 Section 25.285 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... quantity of beer eligible to be taxpaid at the lower rate of tax, but which was paid at the higher rate of...

  1. Beer elicits vasculoprotective effects through Akt/eNOS activation.

    Science.gov (United States)

    Vilahur, Gemma; Casani, Laura; Mendieta, Guiomar; Lamuela-Raventos, Rosa M; Estruch, Ramon; Badimon, Lina

    2014-12-01

    There is controversy regarding the effect of alcohol beverage intake in vascular vasodilatory function in peripheral arteries. The effects of beer intake in coronary vasodilation remain unknown. We investigated whether regular beer intake (alcohol and alcohol-free) protects against hypercholesterolaemia-induced coronary endothelial dysfunction and the mechanisms behind this effect. Pigs were fed 10 days: (i) a Western-type hypercholesterolaemic diet (WD); (ii) WD+low-dose beer (12·5 g alcohol/day); (iii) WD+moderate-dose beer (25 g alcohol/day); or (iv) WD+moderate-dose alcohol-free-beer (0·0 g alcohol/day). Coronary responses to endothelium-dependent vasoactive drugs (acetylcholine: receptor mediated; calcium ionophore-A23189: nonreceptor mediated), endothelium-independent vasoactive drug (SNP) and L-NMMA (NOS-antagonist) were evaluated in the LAD coronary artery by flow Doppler. Coronary Akt/eNOS activation, MCP-1 expression, oxidative DNA damage and superoxide production were assessed. Lipid profile, lipoproteins resistance to oxidation and urinary isoxanthohumol concentration were evaluated. Alcoholic and nonalcoholic beer intake prevented WD-induced impairment of receptor- and non-receptor-operated endothelial-dependent coronary vasodilation. All animals displayed a similar vasodilatory response to SNP and L-NMMA blunted all endothelial-dependent vasorelaxation responses. Haemodynamic parameters remained unchanged. Coronary arteries showed lower DNA damage and increased Akt/eNOS axis activation in beer-fed animals. Animals taking beer showed HDL with higher antioxidant capacity, higher LDL resistance to oxidation and increased isoxanthohumol levels. Weight, lipids levels, liver enzymes and MCP-1 expression were not affected by beer intake. Non-alcoholic-related beer components protect against hyperlipemia-induced coronary endothelial dysfunction by counteracting vascular oxidative damage and preserving the Akt/eNOS pathway. Light-to-moderate beer

  2. Traditional soyfoods: processing and products.

    Science.gov (United States)

    Golbitz, P

    1995-03-01

    Although soyfoods have been consumed for more than 1000 years, only for the past 15 years have they made an inroad into Western cultures and diets. Soyfoods are typically divided into two categories: nonfermented and fermented. Traditional nonfermented soyfoods include fresh green soybeans, whole dry soybeans, soy nuts, soy sprouts, whole-fat soy flour, soymilk and soymilk products, tofu, okara and yuba. Traditional fermented soyfoods include tempeh, miso, soy sauces, natto and fermented tofu and soymilk products. This paper presents a brief overview of processing techniques used in the manufacture of traditional soyfoods.

  3. Evolutionary optimization of production materials workflow processes

    DEFF Research Database (Denmark)

    Herbert, Luke Thomas; Hansen, Zaza Nadja Lee; Jacobsen, Peter

    2014-01-01

    We present an evolutionary optimisation technique for stochastic production processes, which is able to find improved production materials workflow processes with respect to arbitrary combinations of numerical quantities associated with the production process. Working from a core fragment...

  4. Occurrence of Fusarium mycotoxins and their dietary intake through beer consumption by the European population.

    Science.gov (United States)

    Rodríguez-Carrasco, Yelko; Fattore, Margherita; Albrizio, Stefania; Berrada, Houda; Mañes, Jordi

    2015-07-01

    Since cereals are raw materials for production of beer and beer-based drinks, the occurrence mycotoxins in 154 beer samples was topic of investigation in this study. The analyses were conducted using QuEChERS extraction and gas chromatography-tandem mass spectrometry determination. The analytical method showed recoveries for vast majority of analytes ranged from 70% to 110%, relative standard deviations lower than 15% and limits of detection from 0.05 to 8 μg/L. A significant incidence of HT-2 toxin and deoxynivalenol (DON) were found in 9.1% and 59.7% of total samples, respectively. The exposure of European population to mycotoxins through beer consumption was assessed. No toxicological concern was associated to mycotoxins exposure for average beer consumers. Despite that, for heavy beer drinkers, the contribution of this commodity to the daily intake is not negligible, approaching or even exceeding the safety levels. Copyright © 2015 Elsevier Ltd. All rights reserved.

  5. Liquid Chromatography-Mass Spectrometry Analysis Reveals Hydrolyzed Gluten in Beers Crafted To Remove Gluten.

    Science.gov (United States)

    Colgrave, Michelle L; Byrne, Keren; Howitt, Crispin A

    2017-11-08

    During brewing, gluten proteins may be solubilized, modified, complexed, hydrolyzed, and/or precipitate. Gluten fragments that persist in conventional beers render them unsuitable for people with celiac disease (CD) or gluten intolerance. Barley-based beers crafted to remove gluten using proprietary precipitation and/or application of enzymes, e.g. prolyl endopeptidases (PEP) that degrade the proline-rich gluten molecules, are available commercially. Gluten measurement in fermented products remains controversial. The industry standard, a competitive ELISA, may indicate gluten values gluten peptides derived from hydrolyzed fragments, many >30 kDa in size. Barley gluten (hordeins) were detected in all beers analyzed with peptides representing all hordein classes detected in conventional beers but also, alarmingly, in many gluten-reduced beers. It is evident that PEP digestion was incomplete in several commercial beers, and peptides comprising missed cleavages were identified, warranting further optimization of PEP application in an industrial setting.

  6. Simulation of salt production process

    Science.gov (United States)

    Muraveva, E. A.

    2017-10-01

    In this paper an approach to the use of simulation software iThink to simulate the salt production system has been proposed. The dynamic processes of the original system are substituted by processes simulated in the abstract model, but in compliance with the basic rules of the original system, which allows one to accelerate and reduce the cost of the research. As a result, a stable workable simulation model was obtained that can display the rate of the salt exhaustion and many other parameters which are important for business planning.

  7. Effect of rice beer on gut bacteria

    Directory of Open Access Journals (Sweden)

    Bhuwan Bhaskar

    2017-10-01

    Full Text Available The human gut is colonized by trillions of bacteria, called microbiota influences human health and is effected by several host factors. The studies in humans and model organisms have clearly demonstrated that out of several important factors, diet has the most dominant role in regulation of the gut microbiota. Additionally, with an increase in the knowledge on the microbiota, the connections between microbial actions on dietary consumption are being revealed. Consumption of fermented beverages holds a long tradition and accounts for approximately one-third of the human diet globally. In various societies, fermentation has not only been well established as a process for food preservation, human nutrition, traditional medicine and culture but also for the improving the sensorial characteristics, such as texture, flavor and aroma and most importantly for the magnification of the nutritional values. Consumption of rice beer is an essential part of the socio-cultural life of several tribes of North-East India. It is believed to be effective against several ailments such as ameboisis, acidity, vomiting and has health modulating effects including cholesterol reduction and endocrine function. Effect of rice beer was tested on mice model. 17 healthy Swiss albino mice were taken for the study and divided into two groups: control and treated. Rice beer was fed to the treated group once daily and fecal samples were collected. Metagenomic DNA from stool samples was extracted and V6 - V8 region of the 16S rDNA gene was amplified, followed by Denaturing Gradient Gel Electrophoresis (DGGE.The DGGE gel was scored using GelCompar II software. Gas Chromatography Mass Spectrometry (GCMS analysis of stool samples was also carried out. Multidimensional scaling (MDS plot of the DGGE profiles showed distinct clustering of control and treated groups, indicating the effect of rice beer consumption on gut microbes.

  8. Heavy and light beer: a carbon isotope approach to detect C(4) carbon in beers of different origins, styles, and prices.

    Science.gov (United States)

    Brooks, J Renée; Buchmann, Nina; Phillips, Sue; Ehleringer, Bruce; Evans, R David; Lott, Mike; Martinelli, Luiz A; Pockman, William T; Sandquist, Darren; Sparks, Jed P; Sperry, Lynda; Williams, Dave; Ehleringer, James R

    2002-10-23

    The carbon isotope ratios (delta(13)C) of 160 beers from around the world ranged from -27.3 to -14.9 per thousand, primarily due to variation in the percentage of C(3) or C(4) plant carbon in the final product. Thirty-one percent of beers had a carbon signature of C(3) plants (barley, rice, etc.), whereas the remaining 69% contained some C(3)-C(4) mixture (mean of mixtures, 39 +/- 11% C(4) carbon). Use of C(4) carbon (corn, cane sugar, etc.) was not confined to beers from any particular region (Pacific Rim, Mexico, Brazil, Europe, Canada, and the United States). However, the delta(13)C of European beers indicated mostly C(3) plant carbon. In contrast, U.S. and Canadian beers contained either only C(3) or C(3)-C(4) mixtures; Brazilian, Mexican, and Pacific Rim beers were mostly C(3)-C(4) mixtures. Among different lagers, U.S.-style lagers generally contained more C(4) carbon than did imported pilsners. Among different ales, those brewed by large high-production breweries contained significant proportions of C(4) carbon, while C(4) carbon was not detected in microbrewery or home-brew ales. Furthermore, inexpensive beers generally contained more C(4) carbon than expensive beers.

  9. Bioprocess Intensification of Beer Fermentation Using Immobilised Cells

    Science.gov (United States)

    Verbelen, Pieter J.; Nedović, Viktor A.; Manojlović, Verica; Delvaux, Freddy R.; Laskošek-Čukalović, Ida; Bugarski, Branko; Willaert, Ronnie

    Beer production with immobilised yeast has been the subject of research for approximately 30 years but has so far found limited application in the brewing industry, due to engineering problems, unrealised cost advantages, microbial contaminations and an unbalanced beer flavor (Linko et al. 1998; Brányik et al. 2005; Willaert and Nedović 2006). The ultimate aim of this research is the production of beer of desired quality within 1-3 days. Traditional beer fermentation systems use freely suspended yeast cells to ferment wort in an unstirred batch reactor. The primary fermentation takes approximately 7 days with a subsequent secondary fermentation (maturation) of several weeks. A batch culture system employing immobilization could benefit from an increased rate of fermentation. However, it appears that in terms of increasing productivity, a continuous fermentation system with immobilization would be the best method (Verbelen et al. 2006). An important issue of the research area is whether beer can be produced by immobilised yeast in continuous culture with the same characteristic as the traditional method.

  10. 27 CFR 25.282 - Beer lost by fire, theft, casualty, or act of God.

    Science.gov (United States)

    2010-04-01

    ..., casualty, or act of God. 25.282 Section 25.282 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO... From Liability § 25.282 Beer lost by fire, theft, casualty, or act of God. (a) General. The tax paid by... by fire, casualty, or act of God. The tax liability on excessive losses of beer from transfer between...

  11. Chinese consumers and European beer: Associations between attribute importance, socio-demographics, and consumption.

    Science.gov (United States)

    Wang, Ou; Gellynck, Xavier; Verbeke, Wim

    2017-01-01

    The demand for western alcoholic beverages in China has increased tremendously in recent years. However, there is still a lack of understanding with regard to the behaviour of Chinese consumers towards European beer, which is a common western alcoholic beverage. This study explores associations between beer attribute importance scores, socio-demographic factors, general beer consumption frequency and country associations of European beer, and the consumption of imported European beer in China. The data (n = 541) were collected in two Chinese cities: Shanghai and Xi'an. Results of ordered logistic regression analyses show that the consumption of imported European beer is positively associated with importance attached to the product attributes Origin, Brand, Colour and Texture, and it is negatively associated with importance attached to Price and Alcoholic content. Furthermore, male gender, living in Shanghai city, a good financial situation, frequent beer consumption and a high-level employment position have a significantly positive influence on European beer consumption in China. In addition, about two thirds of the study participants associate imported European beer with 'Germany'. Copyright © 2016 Elsevier Ltd. All rights reserved.

  12. Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry.

    Science.gov (United States)

    Rossi, Serena; Sileoni, Valeria; Perretti, Giuseppe; Marconi, Ombretta

    2014-03-30

    The objective of this study was a multivariate characterization of the volatile profile of beers. Such a characterization is timely considering the increasing worldwide consumption of beer, the continuous growth of microbreweries and the importance of volatile compounds to beer flavour. A method employing solid-phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS) was optimized and then applied to a sample set of 36 industrial and craft beers of various styles and fermentation types. The volatile profiles of different beer styles is described, with particular attention paid to the volatile compounds characteristic of a spontaneously fermented lambic raspberry framboise beer. Furthermore, it was also possible to identify which specific volatile compounds are principally responsible for the differences in the volatile profiles of top- and bottom-fermented beers. Moreover, a volatile fingerprint of the craft top-fermented Italian beers was defined, as they show a very similar volatile profile. Finally, the volatile compounds that are characteristic of the bock-style beers are described. The SPME-GC-MS analytical method optimized in this study is suitable for characterizing the volatile fingerprint of different beers, especially on the basis of the kind of fermentation (top, bottom or spontaneous), the method of production and the style of the beer. © 2013 Society of Chemical Industry.

  13. Mycotoxin profiling of 1000 beer samples with a special focus on craft beer

    NARCIS (Netherlands)

    Peters, Jeroen; Dam, van Ruud; Doorn, van Ronald; Katerere, David; Berthiller, Franz; Haasnoot, Willem; Nielen, Michel W.F.

    2017-01-01

    Currently beer is booming, mainly due to the steady rise of craft breweries worldwide. Previous surveys for occurrence of mycotoxins in beer, were mainly focussed on industrial produced beer. The present survey reports the presence of mycotoxins in craft beer and how this compares to industrial

  14. Microbiota and metabolites of aged bottled gueuze beers converge to the same composition.

    Science.gov (United States)

    Spitaels, Freek; Van Kerrebroeck, Simon; Wieme, Anneleen D; Snauwaert, Isabel; Aerts, Maarten; Van Landschoot, Anita; De Vuyst, Luc; Vandamme, Peter

    2015-05-01

    Gueuze beers are prepared by mixing young and old lambic beers and are bottle-refermented spontaneously for aging. The present study analyzed the microbiota and metabolites present in gueuze beers that were aged between a few months and up to 17 years. Yeasts were cultivated from all beers sampled, but bacteria could not be grown from beers older than 5 years. Lactic acid and ethyl lactate concentrations increased steadily during aging, whereas ethanol concentrations remained constant. The concentrations of isoamyl acetate and ethyl decanoate decreased during the aging process. Hence, ethyl lactate and ethyl decanoate can be considered as positive and negative gueuze beer-aging metabolite biomarkers, respectively. Nevertheless, considerable bottle-to-bottle variation in the metabolite profiles was found, which hindered the generalization of the effects seen during the aging of the gueuze beers examined, but which illustrated the unique character of the lambic beers. The present results further indicate that gueuze beers are preferably aged for less than 10 years. Copyright © 2014 Elsevier Ltd. All rights reserved.

  15. Using Computational Fluid-Dynamics (CFD for the evaluation of beer pasteurization: effect of orientation of cans

    Directory of Open Access Journals (Sweden)

    Pedro Esteves Duarte Augusto

    2010-12-01

    Full Text Available In-package pasteurization is the most used method for beer microbiological stabilization. The search for safer and better quality food has created a need to better understand the processes involved in producing it. However, little is known about the temperature and velocity profiles during the thermal processes of liquid foods in commercial packaging, which results in over-dimensioned processes to guarantee safety, decreasing the sensorial and nutritional characteristics of the product and increasing process costs. Simulations using Computational Fluid-Dynamics (CFD have been used by various authors to evaluate those processes. The objective of the present paper was to evaluate the effect of packaging orientation in the pasteurization of beer in a commercial aluminum can using CFD. A heating process was simulated at 60 ºC up to 15 PUs (a conventional beer process, in which 1 Pasteurization Unit (PU is equivalent to 1minute at 60 ºC. The temperature profile and convection current velocity along the process and the variation of the PUs were evaluated in relation to time considering the cans in the conventional, inverted, and horizontal positions. The temperature and velocity profiles were similar to those presented in the literature. The package position did not result in process improvement.

  16. Consumers' perception of novel beers

    DEFF Research Database (Denmark)

    Giacalone, Davide

    , and the way these fit with consumer’s previous experiences with beer. Empirical evidence gathered during the work generally supported this hypothesis, indicating that consumers prefer beers with novel flavors that are not perceived as too novel or discontinuous with their sensory expectations. The last part...... industry. More generally, this work makes a number of original contributions to our understanding of determinants of consumers’ perception of novel food and beverages, as well as methodological advances in the use of consumers as subjects in sensory and consumer research....

  17. Terminal acidic shock inhibits sour beer bottle conditioning by Saccharomyces cerevisiae.

    Science.gov (United States)

    Rogers, Cody M; Veatch, Devon; Covey, Adam; Staton, Caleb; Bochman, Matthew L

    2016-08-01

    During beer fermentation, the brewer's yeast Saccharomyces cerevisiae experiences a variety of shifting growth conditions, culminating in a low-oxygen, low-nutrient, high-ethanol, acidic environment. In beers that are bottle conditioned (i.e., carbonated in the bottle by supplying yeast with a small amount of sugar to metabolize into CO2), the S. cerevisiae cells must overcome these stressors to perform the ultimate act in beer production. However, medium shock caused by any of these variables can slow, stall, or even kill the yeast, resulting in production delays and economic losses. Here, we describe a medium shock caused by high lactic acid levels in an American sour beer, which we refer to as "terminal acidic shock". Yeast exposed to this shock failed to bottle condition the beer, though they remained viable. The effects of low pH/high [lactic acid] conditions on the growth of six different brewing strains of S. cerevisiae were characterized, and we developed a method to adapt the yeast to growth in acidic beer, enabling proper bottle conditioning. Our findings will aid in the production of sour-style beers, a trending category in the American craft beer scene. Copyright © 2016 Elsevier Ltd. All rights reserved.

  18. Chemical production processes and systems

    Science.gov (United States)

    Holladay, Johnathan E.; Muzatko, Danielle S.; White, James F.; Zacher, Alan H.

    2014-06-17

    Hydrogenolysis systems are provided that can include a reactor housing an Ru-comprising hydrogenolysis catalyst and wherein the contents of the reactor is maintained at a neutral or acidic pH. Reactant reservoirs within the system can include a polyhydric alcohol compound and a base, wherein a weight ratio of the base to the compound is less than 0.05. Systems also include the product reservoir comprising a hydrogenolyzed polyhydric alcohol compound and salts of organic acids, and wherein the moles of base are substantially equivalent to the moles of salts or organic acids. Processes are provided that can include an Ru-comprising catalyst within a mixture having a neutral or acidic pH. A weight ratio of the base to the compound can be between 0.01 and 0.05 during exposing.

  19. Uncovering patterns of consumers' interest for beer: A case study with craft beers.

    Science.gov (United States)

    Donadini, Gianluca; Porretta, Sebastiano

    2017-01-01

    To uncover patterns of consumer interest in craft beers, the authors explored the quality perception of craft beers in a panel of industrial mass-marketed beer drinkers (n=150) and examined the differences in interest for this beer segment between men and women. The authors adopted a conjoint rating experiment in which the respondents were given forty-nine beer profiles to evaluate and were asked to score the degree of interest in each profile on a 9-point scale. Each profile was described on eight attributes (type of brewery, brewing technology, characterizing raw materials, brewhouse equipment, location of the brewery, type of container, retail price, where to buy) varied at different levels. Results showed that Italian consumers placed greatest importance on type of container (30.49%) and on brewing technology (17.64%). Characterizing raw materials (13.44%) and type of brewery (12.64) rank 3 and 4 and were placed in the same band some way below brewing technology. Retail price (9.87%) and where to buy (8.73%) were of far less importance. The least importance of all was attached to brewhouse equipment (4.44%) and to location of the brewery (2.75%). As far as utility values are concerned, the factor level glass bottle+crown cap and the factor level microfiltration are the utilities that most increased the interest of consumers. They were followed by the factor level local grains, stainless steel keg and monastery. In contrast, the factor level PET Keg, aluminum can and large scale corporate brewery showed the greatest negative impact on interest. Men and women shared similar patterns of interest. However, men placed more importance than women on retail price, location of the brewery and where to buy. Women attached more importance than men on type of container, brewing technology and type of brewer. These findings are relevant to understanding consumers'behavior in the beer market and to translating consumer needs, wants and expectations into manufacturing

  20. Craftwashing in the U.S. Beer Industry

    Directory of Open Access Journals (Sweden)

    Philip H. Howard

    2017-12-01

    Full Text Available (1 Background: Big brewers, which have experienced declining sales for their beer brands in the last decade, have been accused of “craftwashing” by some craft brewers and their aficionados—they define craftwashing as big brewers (>6 million barrels per year taking advantage of the increasing sales of craft beer by emulating these products or by acquiring craft breweries, while also obscuring their ownership from consumers; (2 Methods: To estimate the prevalence of these practices, the ownership of U.S. mainstream and craft beer brands was decoded and visualized. In addition, an exploratory case study analyzed how these ownership relations are represented in the craft sections of selected retailers (n = 16 in the Lansing, Michigan metropolitan area; (3 Results: By October 2017 in the U.S., all but one big brewer had either acquired a craft brewery, or formed a distribution alliance with one—without disclosing these relationships on the packaging. In the study area, 30% of 4- and 6-pack facings recorded in craft beer sections (n = 1145 had ownership ties to big brewers; (4 Conclusions: Craftwashing is common in the U.S. beer industry, and this suggests consumers must exert substantial effort to become aware of their own role in reinforcing these practices.

  1. Fumonisin mycotoxins in traditional Xhosa maize beer in South Africa.

    Science.gov (United States)

    Shephard, Gordon S; van der Westhuizen, Liana; Gatyeni, Pumza M; Somdyala, Nontuthuzelo I M; Burger, Hester-Mari; Marasas, Walter F O

    2005-11-30

    The production and consumption of home-brewed Xhosa maize beer is a widespread traditional practice in the former Transkei region of South Africa. HPLC determination of fumonisins B1 (FB1), B2 (FB2), and B3 (FB3) in maize beer samples collected in two magisterial areas, Centane and Bizana, showed a wide range of levels. All samples were positive for FB(1), with a mean level of 281 +/- 262 ng/mL and a range from 38 to 1066 ng/mL. Total fumonisins (FB1 + FB2 + FB3) ranged from 43 to 1329 ng/mL, with a mean of 369 +/- 345 ng/mL. Data on the consumption of home-brewed beer are not available. On the basis of published data for the consumption of commercial beer in South Africa, the fumonisin exposure in these districts among the consumers of maize beer was found to be well above the provisional maximum tolerable daily intake of 2 mug/kg of body weight/day set by the Joint FAO/WHO Expert Committee on Food Additives.

  2. Beer multinationals supporting Africa's development?

    NARCIS (Netherlands)

    J.C.A.C. van Wijk (Jeroen); H. Kwakkenbos (Herma)

    2011-01-01

    markdownabstractThis paper addresses the question how partnerships include smallholders into sorghum-beer supply chains. Introduction Restrictions on the import of barley malt by the Nigerian government in the 1980s have facilitated an import substitution strategy that is now widely adopted

  3. Bottled vs. Canned Beer: Do They Really Taste Different?

    Directory of Open Access Journals (Sweden)

    Andrew Barnett

    2016-09-01

    Full Text Available People often say that beer tastes better from a bottle than from a can. However, one can ask how reliable this perceived difference is across consumers. And, if reliable, one can further ask whether it is a purely psychological phenomenon (associated with the influence of packaging on taste perception, or whether instead it reflects some more mundane physico-chemical interaction between the packaging material (or packing procedure/process and the contents. Two experiments were conducted in order to address these questions. In the main experiment, 151 participants at the 2016 Edinburgh Science Festival were served a special ‘craft beer’ in a plastic cup. The beer was either poured from a bottle or can (a between-participants experimental design was used. The participants were encouraged to pick up the packaging in order to inspect the label before tasting the beer. The participants rated the perceived taste, quality, and freshness of the beer, as well as their likelihood of purchase, and estimated the price. All of the beer came from the same batch (specifically a Session IPA from Barney’s Brewery in Edinburgh. None of the participants were familiar with this particular craft brew. Nevertheless, those who evaluated the beer from the bottle rated it as tasting better than those who rated the beer served from the can. Having demonstrated such a perceptual difference (in terms of taste, we then went on to investigate whether people would prefer one packaging format over the other when the beer from bottle and can was served blind to a new group of participants (i.e., when the participants did not know the packaging material. The participants in this control study (n = 29 were asked which beer they preferred. Alternatively, they could state that the two samples tasted the same. No sign of a consistent preference was obtained under such blind tasting conditions. Explanations for the psychological impact of the packaging format, in terms of

  4. Finding the "bio" in biobased products: electrophoretic identification of wheat proteins in processed products.

    Science.gov (United States)

    Robertson, George H; Hurkman, William J; Cao, Trung K; Tanaka, Charlene K; Orts, William J

    2010-04-14

    Verification of the biocontent in biobased or "green" products identifies genuine products, exposes counterfeit copies, supports or refutes content claims, and ensures consumer confidence. When the biocontent includes protein, elemental nitrogen analysis is insufficient for verification since non-protein, but nitrogen-rich, content also may be present. However, the proteins can be extracted, separated by electrophoretic methods, and detected by UV absorption, protein stain, or immunoblotting. We utilized capillary zone electrophoresis (CZE) to separate proteins in a gliadin fraction that had been dissolved in aqueous ethanol (70%) and polyacrylamide gel electrophoresis (PAGE) to separate proteins in a gliadin-plus-glutenin fraction that had been dissolved in water containing both sodium dodecyl sulfate (SDS) and a reducing agent, dithiothreitol (DTT). We sought to verify the presence of these wheat grain proteins in wheat bread, a wheat flake cereal, wheat beer, and an enclosure for an antique automobile ignition coil reputed to contain wheat gluten. Proteins extracted from commercial wheat, corn, and soy flours served as standards, and proteins from heat-altered wheat served as process condition references. This approach successfully identified wheat proteins in these products especially if the process temperature did not exceed 120 degrees C. Above this temperature attenuation was nearly complete for proteins analyzed by CZE, but wheat-like patterns could still be recognized by one- and two-dimensional PAGE. Immunoblots reacted with grain-specific antibodies confirmed the identities of the cereal component especially when the protein pattern was greatly altered by thermal modification, specific protein adsorption, or protein digestion. In addition to verifying that wheat proteins are present, the complementary use of these methods can reveal whether whole wheat gluten or merely an alcohol-soluble fraction had been used in the specific product and indicate the

  5. Determination of free fatty acids in beer.

    Science.gov (United States)

    Bravi, Elisabetta; Marconi, Ombretta; Sileoni, Valeria; Perretti, Giuseppe

    2017-01-15

    Free fatty acids (FFA) content of beer affects the ability to form a stable head of foam and plays an important role in beer staling. Moreover, the presence of saturated FAs is related sometimes to gushing problems in beer. The aim of this research was to validate an analytical method for the determination of FFAs in beer. The extraction of FFAs in beer was achieved via Liquid-Liquid Cartridge Extraction (LLCE), the FFAs extract was purified by Solid Phase Extraction (SPE), methylated by boron trifluoride in methanol, and injected into GC-FID system. The performance criteria demonstrate that this method is suitable for the analysis of medium and long chain FFAs in beer. The proposed method was tested on four experimental beers. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. Adverse reproductive effects of beer drinking.

    Science.gov (United States)

    Rayburn, William F

    2007-07-01

    This short communication represents a systematic review of the literature about beer drinking during gestation. A Medline search was undertaken of articles based on the criterion that beer and pregnancy were in the abstract and central to the article. Manuscripts were to be published in English in peer review medical journals from 1981 to 2006. Beer is a commonly consumed alcoholic beverage among reproductive-age adults. Beer drinking males have an increased risk of contributing to pregnancy waste. Women consume beer before and after pregnancy recognition. Binge drinking appears to be a common drinking behavior, and those who binge drink have an increased risk of impaired fetal growth and offspring behavior. Beer consumption by lactating women might temporarily impair motor function of nursing infants. Evidence for potentiation of beer effects by congeners and by simultaneous use of substances of abuse is inconclusive.

  7. Metabolism of Zearalenone in the Course of Beer Fermentation

    Science.gov (United States)

    Mizutani, Kohei; Nagatomi, Yasushi; Mochizuki, Naoki

    2011-01-01

    Zearalenone (ZON) is a mycotoxin with estrogenic activity, produced by members of Fusarium species, and is found worldwide in a number of cereal crops. It is known to have four active metabolites (α-zearalenol (α-ZOL), β-zearalenol (β-ZOL), α-zearalanol (α-ZAL), and β-zearalanol (β-ZAL)). A highly sensitive analytical method using liquid chromatography/tandem mass spectrometry using electrospray ionization (LC-ESI-MS/MS) has been established and validated in order to analyze ZON and its metabolites in beer and malt samples. The metabolism of ZON in the course of beer fermentation was further characterized using the artificially contaminated wort by this established method. In the fermented sample, 85.9% of ZON was converted to β-ZOL, which has lower estrogenic activity than that of ZON. These findings indicate that the health risk to humans due to ZON in beer is reduced during the fermentation process. PMID:22069701

  8. Wood Technology: Techniques, Processes, and Products

    Science.gov (United States)

    Oatman, Olan

    1975-01-01

    Seven areas of wood technology illustrates applicable techniques, processes, and products for an industrial arts woodworking curriculum. They are: wood lamination; PEG (polyethylene glycol) diffusion processes; wood flour and/or particle molding; production product of industry; WPC (wood-plastic-composition) process; residential construction; and…

  9. PROPOSAL OF SPATIAL OPTIMIZATION OF PRODUCTION PROCESS IN PROCESS DESIGNER

    Directory of Open Access Journals (Sweden)

    Peter Malega

    2015-03-01

    Full Text Available This contribution is focused on optimizing the use of space in the production process using software Process Designer. The aim of this contribution is to suggest possible improvements to the existing layout of the selected production process. Production process was analysed in terms of inputs, outputs and course of actions. Nowadays there are many software solutions aimed at optimizing the use of space. One of these software products is the Process Designer, which belongs to the product line Tecnomatix. This software is primarily aimed at production planning. With Process Designer is possible to design the layout of production and subsequently to analyse the production or to change according to the current needs of the company.

  10. Technological Modernization and Business Change in the Barcelona Beer Industry, 1870-1913. A Chandlerian Approach

    OpenAIRE

    García Barber, Xavier

    2017-01-01

    The start of the production of bottom-fermented beer in Barcelona, at the beginning of the 1870s, resulted in a drink with organoleptic characteristics that made it more popular: less alcohol and more frothy and transparent than the top-fermented beer made until then. Its production resulted in greater investment in new technologies, including the production of artificial refrigeration, which led to a marked increase in fixed costs. This meant, on the one hand, external financing requirements...

  11. BeerDeCoded: the open beer metagenome project

    Science.gov (United States)

    Sobel, Jonathan; Henry, Luc; Rotman, Nicolas; Rando, Gianpaolo

    2017-01-01

    Next generation sequencing has radically changed research in the life sciences, in both academic and corporate laboratories. The potential impact is tremendous, yet a majority of citizens have little or no understanding of the technological and ethical aspects of this widespread adoption. We designed BeerDeCoded as a pretext to discuss the societal issues related to genomic and metagenomic data with fellow citizens, while advancing scientific knowledge of the most popular beverage of all. In the spirit of citizen science, sample collection and DNA extraction were carried out with the participation of non-scientists in the community laboratory of Hackuarium, a not-for-profit organisation that supports unconventional research and promotes the public understanding of science. The dataset presented herein contains the targeted metagenomic profile of 39 bottled beers from 5 countries, based on internal transcribed spacer (ITS) sequencing of fungal species. A preliminary analysis reveals the presence of a large diversity of wild yeast species in commercial brews. With this project, we demonstrate that coupling simple laboratory procedures that can be carried out in a non-professional environment with state-of-the-art sequencing technologies and targeted metagenomic analyses, can lead to the detection and identification of the microbial content in bottled beer. PMID:29123645

  12. BeerDeCoded: the open beer metagenome project.

    Science.gov (United States)

    Sobel, Jonathan; Henry, Luc; Rotman, Nicolas; Rando, Gianpaolo

    2017-01-01

    Next generation sequencing has radically changed research in the life sciences, in both academic and corporate laboratories. The potential impact is tremendous, yet a majority of citizens have little or no understanding of the technological and ethical aspects of this widespread adoption. We designed BeerDeCoded as a pretext to discuss the societal issues related to genomic and metagenomic data with fellow citizens, while advancing scientific knowledge of the most popular beverage of all. In the spirit of citizen science, sample collection and DNA extraction were carried out with the participation of non-scientists in the community laboratory of Hackuarium, a not-for-profit organisation that supports unconventional research and promotes the public understanding of science. The dataset presented herein contains the targeted metagenomic profile of 39 bottled beers from 5 countries, based on internal transcribed spacer (ITS) sequencing of fungal species. A preliminary analysis reveals the presence of a large diversity of wild yeast species in commercial brews. With this project, we demonstrate that coupling simple laboratory procedures that can be carried out in a non-professional environment with state-of-the-art sequencing technologies and targeted metagenomic analyses, can lead to the detection and identification of the microbial content in bottled beer.

  13. Including product features in process redesign

    DEFF Research Database (Denmark)

    Hvam, Lars; Hauksdóttir, Dagný; Mortensen, Niels Henrik

    2017-01-01

    This article suggests a visual modelling method for integrating models of product features with business process models for redesigning the business processes involving specifications of customer-tailored products and services. The current methods for redesigning these types of business processes...... do not take into account how the product features are applied throughout the process, which makes it difficult to obtain a comprehensive understanding of the activities in the processes and to generate significant improvements. The suggested approach models the product family using the so......-called product variant master and the business process modelling notation for modelling the process flow. The product model is combined with the process map by identifying features used in each step of the process flow. Additionally, based on the information absorbed from the integrated model, the value stream...

  14. 27 CFR 25.160 - Tax adjustment for brewers who produce more than 2,000,000 barrels of beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Tax adjustment for brewers who produce more than 2,000,000 barrels of beer. 25.160 Section 25.160 Alcohol, Tobacco Products and... the higher and lower rates of tax applicable to beer by the number of barrels removed by the brewer...

  15. Formation of alpha-dicarbonyl compounds in beer during storage of Pilsner.

    Science.gov (United States)

    Bravo, Adriana; Herrera, Julio C; Scherer, Erika; Ju-Nam, Yon; Rübsam, Heinrich; Madrid, Jorge; Zufall, Carsten; Rangel-Aldao, Rafael

    2008-06-11

    With the aim of determining the formation of alpha-dicarbonyl intermediates during beer aging on the shelf, alpha-dicarbonyls were identified and quantified after derivatization with 1,2-diaminobenze to generate quinoxalines. The sensory effects of alpha-dicarbonyls were evaluated by the quantification of key Strecker aldehydes and by GC-olfactometry (GCO)analysis of beer headspace using solid phase microextraction. Four alpha-dicarbonyls, reported here for the first time, were detected in fresh and aged beers, three were derived from the 2,3-enolization pathway of mono- and disaccharides, and the fourth was derived from the epimerization of 3-deoxy-2-hexosulose. Ten alpha-dicarbonyls were quantified during beer processing and during different periods of beer aging at 28 degrees C. The aging periods were from 15 to 105 days. During beer aging, 1-deoxydiuloses were produced and degraded, while 1,4-dideoxydiuloses were produced at the highest rates. The GCO analysis indicated that forced beer aging increased the amounts of furaneol, trans-2-nonenal, and phenylacetaldehyde. The blockage of alpha-dicarbonyls inhibited the accumulation of sensory-active aldehydes in the beer headspace.

  16. THE ANALYSIS OF THE BEER SECTOR IN ROMANIA

    Directory of Open Access Journals (Sweden)

    OANA DOBRE-BARON

    2012-12-01

    Full Text Available This study aims to analyse a sector of the Romanian economy which is currently among the most sustainable. It is about production and marketing of beer, a product with a long and rich history around the world but also in Romania. The analysis covers a period of seven years and takes into account the dynamic evolution of those market-specific indicators such as: production, consumption, imports, exports, workforce involved, the contribution to the state budget, etc.

  17. Conventional and alternative principles for stabilization of protein and polyphenol fractions in beer

    Directory of Open Access Journals (Sweden)

    Marković Romeo S.

    2003-01-01

    Full Text Available Beer haze is primarily formed through complexation of protein and polyphenolic beer ingredients. The problem of reducing susceptibility of beer haze formation can be done either by lowering protein and/or polyphenol levels, or by minimizing the molecular size of protein/polyphenols. In experimental part of this work the shelf life of unstabilized beer is being compared with beer stabilized with various standard products, such as PVPP and silica gel. Furthermore, the trials have been made to prove the functionality of a new product consisting of carrageenan and cross-linked PVPP. The method used to determine shelf life was haze forcing test (0/60°C. Extract, alcohol, bitterness, foam, haze, color and pH were also monitored. The test results showed expectedly that combined treatment of beer ensures the highest level of product stability. Through selective stripping of polyphenols and protein fractions it is possible to improve shelf life of beer to a significant extent.

  18. Breaking beer bottles with cavitation

    Science.gov (United States)

    Jung, Sunny; Fontana, Jake; Palffy-Muhoray, Peter; Shelley, Michael

    2009-03-01

    Hitting the top of a beer bottle, nearly full of water, with an open hand can cause the bottle to break, with the bottom separating from upper section. We have studied this phenomenon using a high-speed camera, and observed the formation, coalescence and collapse of bubbles. The breaking of glass is due to cavitation, typically occurring near the bottom edge. We make numerical estimates of the relevant physical parameters, and compare these with experimental observations.

  19. Processes for manufacture of products from plants

    DEFF Research Database (Denmark)

    2010-01-01

    Disclosed herein is a process for inhibiting browning of plant material comprising adding a chelating agent to a disrupted plant material and adjusting the pH to a value of 2.0 to 4.5. Processes for manufacture of soluble and insoluble products from a plant material are also disclosed. Soluble...... products are represented by proteins and soluble fibres, and insoluble products by insoluble fibres. The processes are particularly suited for processing of potatoes....

  20. Beer as a Teaching Aid in the Classroom and Laboratory

    Science.gov (United States)

    Korolija, Jasminka N.; Plavsic, Jovica V.; Marinkovic, Dragan; Mandic, Ljuba M.

    2012-01-01

    Beer was chosen as a teaching tool to maximize students' class participation and systemize and enhance their knowledge of chemistry. Viewing beer as a complex mixture allowed the students to learn how to directly apply their chemistry knowledge. Before the "Beer Unit" students were instructed to research beer and acquire data on beer composition…

  1. Improving the quotation process with product configuration

    DEFF Research Database (Denmark)

    Hvam, Lars; Christensen, Simon Pape

    2006-01-01

    How can product configuration support the process of engineering highly complex industrial products? This article describes how an IT-based product configuration system was developed to support the process of mak-ing budget quotations. The article is based on a research project carried out...

  2. Processing Contaminants in Food Production

    DEFF Research Database (Denmark)

    Granby, Kit; Duedahl-Olesen, Lene; Fromberg, Arvid

    Contaminants like acrylamide, furan or PAHs (polyaromatic hydrocarbons) as e.g. Benz(a)pyrene may be formed during food processing. All of the substances are genotoxic carcinogens, and for that reason mitigation strategies to reduce the levels are needed. Examples of the formation of the processing...

  3. Optimizing the order processing of customized products using product configuration

    DEFF Research Database (Denmark)

    Hvam, Lars; Bonev, Martin; Denkena, B.

    2011-01-01

    . Product configuration based on integrated modular product structure and product family architecture has been recognized as an effective means for implementing mass customization. In order to evaluate the effects of product configuration on order processing, a study has been conducted by the Department......For the better part of the 20th century many large companies have been focussed on optimizing their mass production process as a way of maximizing their profits. Nowadays, in the existing environment of global competitiveness, enhancing the production process remains a significant issue as well...... of Management Engineering and Operations Management of the Technical University of Denmark in cooperation with the Institute of Production Engineering and Machine Tools of the Leibniz Universität Hannover. Thereby, a product configuration system has been modelled for a manufacturer of mass customized products...

  4. Canonical processes of media production

    NARCIS (Netherlands)

    L. Hardman (Lynda)

    2005-01-01

    textabstractCreating compelling multimedia presentations is a complex task. It involves the capture of media assets, then editing and authoring these into one or more final presentations. Tools tend to concentrate on a single aspect of media production to reduce the complexity of the interface and

  5. Canonical Processes of Media Production

    NARCIS (Netherlands)

    L. Hardman (Lynda)

    2005-01-01

    textabstractCreating compelling multimedia presentations is a complex task. It involves the capture of media assets, then editing and authoring these into one or more final presentations. Tools tend to concentrate on a single aspect of media production to reduce the complexity of the interface and

  6. Biosorption of copper and lead ions by waste beer yeast.

    Science.gov (United States)

    Han, Runping; Li, Hongkui; Li, Yanhu; Zhang, Jinghua; Xiao, Huijun; Shi, Jie

    2006-10-11

    Locally available waste beer yeast, a byproduct of brewing industry, was found to be a low cost and promising adsorbent for adsorbing copper and lead ions from wastewater. In this work, biosorption of copper and lead ions on waste beer yeast was investigated in batch mode. The equilibrium adsorptive quantity was determined to be a function of the solution pH, contact time, beer yeast concentration, salt concentration and initial concentration of copper and lead ions. The experimental results were fitted well to the Langmuir and Freundlich model isotherms. According to the parameters of Langmuir isotherm, the maximum biosorption capacities of copper and lead ions onto beer yeast were 0.0228 and 0.0277 mmol g(-1) at 293 K, respectively. The negative values of the standard free energy change (DeltaG degrees ) indicate spontaneous nature of the process. Competitive biosorption of two metal ions was investigated in terms of sorption quantity. The amount of one metal ion adsorbed onto unit weight of biosorbent (q(e)) decreased with increasing the competing metal ion concentration. The binding capacity for lead is more than for copper. Ion exchange is probably one of the main mechanism during adsorptive process.

  7. A Product Line Enhanced Unified Process

    DEFF Research Database (Denmark)

    Zhang, Weishan; Kunz, Thomas

    2006-01-01

    The Unified Process facilitates reuse for a single system, but falls short handling multiple similar products. In this paper we present an enhanced Unified Process, called UPEPL, integrating the product line technology in order to alleviate this problem. In UPEPL, the product line related...... activities are added and could be conducted side by side with other classical UP activities. In this way both the advantages of Unified Process and software product lines could co-exist in UPEPL. We show how to use UPEPL with an industrial mobile device product line in our case study....

  8. A new rapid high-throughput method for prediction of beer colloidal stability

    Czech Academy of Sciences Publication Activity Database

    Gabriel, P.; Sladký, P.; Sigler, Karel

    2016-01-01

    Roč. 122, č. 2 (2016), s. 304-309 ISSN 0046-9750 Institutional support: RVO:61388971 Keywords : colloidal stability * beer stabilization * forced aging test Subject RIV: GM - Food Processing Impact factor: 0.859, year: 2016

  9. BEER DIPLOMACY: PUBLIC DIPLOMACY ON TAP

    Directory of Open Access Journals (Sweden)

    Miguel Schweitzer

    2018-03-01

    Full Text Available This article discusses the budding opportunity for the beer industry, namely craft beer, to serve as a major public diplomacy tool, much in the same way “wine diplomacy” is used in nations such as Chile, Argentina, and France to connect with foreign audiences. The article assesses states, cities, and regions’ potential for using the beer industry as a catalyst for tourism and international image. The existence of exchanges in the craft beer industry is also assessed as a public diplomacy tool to foster mutual understanding between people from different nations. The article also addresses examples of beer being used to explicitly engage in cultural diplomacy, such as the example of the Palestinian breweries that export to Israel, in an attempt to change perceptions. The article then analyzes the value of themed national pubs for public diplomacy, serving a similar role as pavilions in World Expos, as is the case with Irish pubs around the world. National pubs can create a national image abroad, but can also foster stereotypes and prejudices if not done authentically. At the same time, because of the flexible nature of beer, especially craft beer, the possibility of utilizing local and traditional ingredients allows for the construction of national beers that can be used to create symbols in the international community. Additionally, this article briefly discusses the relationship between beer and politics, namely the phenomenon in American politics in which beer is used to connect with constituents, as demonstrated by the Obama administration, and used in the debate of divisive issues. Finally, the article addresses the growth of the industry and how it offers numerous opportunities to engage with foreign audiences. This becomes especially relevant if we consider the global reach of beer and its presence in many consumers’ everyday lives.

  10. Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: An overview.

    Science.gov (United States)

    Pérez-Bibbins, B; Torrado-Agrasar, A; Salgado, J M; Oliveira, R Pinheiro de Souza; Domínguez, J M

    2015-06-01

    Lees are the wastes generated during the fermentation and aging processes of different industrial activities concerning alcoholic drinks such as wine, cider and beer. They must be conveniently treated to avoid uncontrolled dumping which causes environmental problems due to their high content of phenols, pesticides, heavy metals, and considerable concentrations of nitrogen, phosphate and potassium as well as high organic content. The companies involved must seek alternative environmental and economic physicochemical and biological treatments for their revalorization consisting in the recovery or transformation of the components of the lees into high value-added compounds. After describing the composition of lees and market of wine, beer and cider industries in Spain, this work aims to review the recent applications of wine, beer and cider lees reported in literature, with special attention to the use of lees as an endless sustainable source of nutrients and the production of yeast extract by autolysis or cell disruption. Lees and/or yeast extract can be used as nutritional supplements with potential exploitation in the biotechnological industry for the production of natural compounds such as xylitol, organic acids, and biosurfactants, among others. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. Beer as a Rich Source of Fluoride Delivered into the Body.

    Science.gov (United States)

    Styburski, D; Baranowska-Bosiacka, I; Goschorska, M; Chlubek, D; Gutowska, I

    2017-06-01

    Fluoride is an element which in the minimum amount is necessary for the proper construction of the teeth and bones. But on the other hand, it increases the synthesis of reactive oxygen species, inflammatory mediators, and impairs the action of enzymes. Beer is the most popular alcoholic beverage in the world. Due to its prevalence and volume of consumption, it should be considered as a potential source of F- and taken into account in designing a balanced diet. Therefore, the aim of this study was to analyze beer samples in terms of F- levels. The concentrations of fluoride were examined using ion-selective electrode Thermo Scientific Orion and statistical analysis was based on two-way ANOVA and t test. When compared to imported beers, Polish beers were characterized by the lowest mean F- concentration (0.089 ppm). The highest mean F- concentrations were recorded in beers from Thailand (0.260 ppm), Italy (0.238 ppm), Mexico (0.210 ppm), and China (0.203 ppm). Our study shows that beer is a significant source of fluoride for humans, which is mainly associated with the quality of the water used in beer production.

  12. Controlling production variances in complex business processes

    NARCIS (Netherlands)

    Griffioen, Paul; Christiaanse, Rob; Hulstijn, Joris; Cerone, Antonio; Roveri, Marco

    2018-01-01

    Products can consist of many sub-assemblies and small disturbances in the process can lead to larger negative effects downstream. Such variances in production are a challenge from a quality control and operational risk management perspective but also it distorts the assurance processes from an

  13. Material and process selection using product examples

    DEFF Research Database (Denmark)

    Lenau, Torben Anker

    2002-01-01

    The objective of the paper is to suggest a different procedure for selecting materials and processes within the product development work. The procedure includes using product examples in order to increase the number of alternative materials and processes that is considered. Product examples can...... communicate information about materials and processes in a very concentrated and effective way. The product examples represent desired material properties but also includes information that can not be associated directly to the material, e.g. functional or perceived attributes. Previous studies suggest....... A database that support the selection procedure has been compiled. It contains uniform descriptions of a wide range of materials and processes. For each of those, good product examples have been identified, described and associated with keywords. Product examples matching the requirements can be found using...

  14. Managerial implications for improving continuous production processes

    DEFF Research Database (Denmark)

    Capaci, Francesca; Vanhatalo, Erik; Bergquist, Bjarne

    2017-01-01

    Data analytics remains essential for process improvement and optimization. Statistical process control and design of experiments are among the most powerful process and product improvement methods available. However, continuous process environments challenge the application of these methods....... In this article we highlight SPC and DoE implementation challenges described in the literature for managers, researchers and practitioners interested in continuous production process improvement. The results may help managers support the implementation of these methods and make researchers and practitioners aware...... of methodological challenges in continuous process environments...

  15. Quality Control in Production Processes

    Directory of Open Access Journals (Sweden)

    Prístavka Miroslav

    2016-09-01

    Full Text Available The tools for quality management are used for quality improvement throughout the whole Europe and developed countries. Simple statistics are considered one of the most basic methods. The goal was to apply the simple statistical methods to practice and to solve problems by using them. Selected methods are used for processing the list of internal discrepancies within the organization, and for identification of the root cause of the problem and its appropriate solution. Seven basic quality tools are simple graphical tools, but very effective in solving problems related to quality. They are called essential because they are suitable for people with at least basic knowledge in statistics; therefore, they can be used to solve the vast majority of problems.

  16. Investigations on the Maillard reaction of dextrins during aging of Pilsner type beer.

    Science.gov (United States)

    Rakete, Stefan; Klaus, Alexander; Glomb, Marcus A

    2014-10-08

    Although Maillard reaction plays a pivotal role during preparation of food, only few investigations concerning the role of carbohydrate degradation in beer aging have been carried out. The formation of Maillard specific precursor structures and their follow-up products during degradation of low molecular carbohydrate dextrins in the presence of proline and lysine was studied in model incubations and in beer. Twenty-one α-dicarbonyl compounds were identified and quantitated as reactive intermediates. The oxidative formation of 3-deoxypentosone as the precursor of furfural from oligosaccharides was verified. N-Carboxymethylproline and N-formylproline were established as novel proline derived Maillard advanced glycation end products. Formation of N-carboxymethylproline and furfural responded considerably to the presence of oxygen and was positively correlated to aging of Pilsner type beer. The present study delivers an in-depth view on the mechanisms behind the formation of beer relevant aging parameters.

  17. Material and process selection using product examples

    DEFF Research Database (Denmark)

    Lenau, Torben Anker

    2002-01-01

    The objective of the paper is to suggest a different procedure for selecting materials and processes within the product development work. The procedure includes using product examples in order to increase the number of alternative materials and processes that is considered. Product examples can...... communicate information about materials and processes in a very concentrated and effective way. The product examples represent desired material properties but also includes information that can not be associated directly to the material, e.g. functional or perceived attributes. Previous studies suggest...... that designers often limit their selection of materials and processes to a few well-known ones. Designers need to expand the solution space by considering more materials and processes. But they have to be convinced that the materials and processes are likely candidates that are worth investing time in exploring...

  18. Material and process selection using product examples

    DEFF Research Database (Denmark)

    Lenau, Torben Anker

    2001-01-01

    The objective of the paper is to suggest a different procedure for selecting materials and processes within the product development work. The procedure includes using product examples in order to increase the number of alternative materials and processes that is considered. Product examples can...... communicate information about materials and processes in a very concentrated and effective way. The product examples represent desired material properties but also includes information that can not be associated directly to the material, e.g. functional or perceived attributes. Previous studies suggest...... that designers often limit their selection of materials and processes to a few well-known ones. Designers need to expand the solution space by considering more materials and processes. But they have to be convinced that the materials and processes are likely candidates that are worth investing time in exploring...

  19. Processes of manufacture of plastics products

    OpenAIRE

    Carrión Nin, José

    2014-01-01

    This article shows the process of molding plastic extrusion and injection information that will provide a comprehensive and simple idea in this type of industrial activity.Extrusion is a process used to manufacture products such as PVC pipes , rods and the insulated wire coating plastics and other products of constant section. This process involves heating the plastic and cause its output by pressure through a hole in a certain way and then cooling it in a machine called an extruder.Th...

  20. PRODUCTION OF CARBON PRODUCTS USING A COAL EXTRACTION PROCESS

    Energy Technology Data Exchange (ETDEWEB)

    Dady Dadyburjor; Philip R. Biedler; Chong Chen; L. Mitchell Clendenin; Manoj Katakdaunde; Elliot B. Kennel; Nathan D. King; Liviu Magean; Peter G. Stansberry; Alfred H. Stiller; John W. Zondlo

    2004-08-31

    This Department of Energy National Energy Technology Laboratory sponsored project developed carbon products, using mildly hydrogenated solvents to extract the organic portion of coal to create synthetic pitches, cokes, carbon foam and carbon fibers. The focus of this effort was on development of lower cost solvents, milder hydrogenation conditions and improved yield in order to enable practical production of these products. This technology is needed because of the long-term decline in production of domestic feedstocks such as petroleum pitch and coal tar pitch. Currently, carbon products represents a market of roughly 5 million tons domestically, and 19 million tons worldwide. Carbon products are mainly derived from feedstocks such as petroleum pitch and coal tar pitch. The domestic supply of petroleum pitch is declining because of the rising price of liquid fuels, which has caused US refineries to maximize liquid fuel production. As a consequence, the long term trend has a decline in production of petroleum pitch over the past 20 years. The production of coal tar pitch, as in the case of petroleum pitch, has likewise declined significantly over the past two decades. Coal tar pitch is a byproduct of metallurgical grade coke (metcoke) production. In this industry, modern metcoke facilities are recycling coal tar as fuel in order to enhance energy efficiency and minimize environmental emissions. Metcoke production itself is dependent upon the production requirements for domestic steel. Hence, several metcoke ovens have been decommissioned over the past two decades and have not been replaced. As a consequence sources of coal tar are being taken off line and are not being replaced. The long-term trend is a reduction in coal tar pitch production. Thus import of feedstocks, mainly from Eastern Europe and China, is on the rise despite the relatively large transportation cost. To reverse this trend, a new process for producing carbon products is needed. The process must be

  1. Integrated Monitoring System of Production Processes

    Directory of Open Access Journals (Sweden)

    Oborski Przemysław

    2016-12-01

    Full Text Available Integrated monitoring system for discrete manufacturing processes is presented in the paper. The multilayer hardware and software reference model was developed. Original research are an answer for industry needs of the integration of information flow in production process. Reference model corresponds with proposed data model based on multilayer data tree allowing to describe orders, products, processes and save monitoring data. Elaborated models were implemented in the integrated monitoring system demonstrator developed in the project. It was built on the base of multiagent technology to assure high flexibility and openness on applying intelligent algorithms for data processing. Currently on the base of achieved experience an application integrated monitoring system for real production system is developed. In the article the main problems of monitoring integration are presented, including specificity of discrete production, data processing and future application of Cyber-Physical-Systems. Development of manufacturing systems is based more and more on taking an advantage of applying intelligent solutions into machine and production process control and monitoring. Connection of technical systems, machine tools and manufacturing processes monitoring with advanced information processing seems to be one of the most important areas of near future development. It will play important role in efficient operation and competitiveness of the whole production system. It is also important area of applying in the future Cyber-Physical-Systems that can radically improve functionally of monitoring systems and reduce the cost of its implementation.

  2. Analysis of the components of hard resin in hops (Humulus lupulus L.) and structural elucidation of their transformation products formed during the brewing process.

    Science.gov (United States)

    Taniguchi, Yoshimasa; Taniguchi, Harumi; Yamada, Makiko; Matsukura, Yasuko; Koizumi, Hideki; Furihata, Kazuo; Shindo, Kazutoshi

    2014-11-26

    The resins from hops (Humulus lupulus L.), which add the bitter taste to beer, are classified into two main sub-fractions, namely, soft and hard resins. α- and β-Acids in soft resin and their transformation during the wort boiling process are well-studied; however, other constituents in resins, especially hard resin, have been unidentified. In this study, we identified humulinones and hulupones as soft-resin components, in addition to 4'-hydroxyallohumulinones and tricyclooxyisohumulones A and B as hard-resin components. These compounds are all oxidation products derived from α- or β-acids. We also investigated compositional changes in the hard resin during the wort boiling process, which has a significant effect on the taste of the beer, by using model boiling experiments. The major changes were identified to be isomerization of 4'-hydroxyallohumulinones into 4'-hydroxyallo-cis-humulinones, followed by decomposition into cis-oxyhumulinic acids. These findings will be helpful in systematically evaluating and optimizing the effect of the hard resin on beer quality.

  3. Intensification of ethylene glycol production process

    DEFF Research Database (Denmark)

    Wisutwattanaa, Apiwit; Frauzem, Rebecca; Suriyapraphadilok, Uthaiporn

    2017-01-01

    -case design was obtained, resulting in the production of ethylene glycol via two steps: ethylene oxidation synthesis followed by ethylene oxide hydration to produce ethylene glycol. Feasibility of the design was verified and the process was rigorously designed using a computer process simulation program......This study aims to generate an alternative design for ethylene glycol production process focusing on a reduction of operating cost and emissions. To achieve this, the phenomena-based method for process intensification was applied. 3 stages of process intensification were performed. First, the base...... solutions. As the result of intensification method, membrane separation was suggested and applied to the design. With the operation of the new equipment, the ethylene glycol production process was improved for 54.51 percent in terms of energy consumption....

  4. Process integration analysis of an industrial hydrogen production process

    Energy Technology Data Exchange (ETDEWEB)

    Tock, Laurence; Marechal, Francois; Metzger, Christian [EPFL (CH). Industrial Energy Systems Lab. (LENI); Arpentinier, Philippe [AIR LIQUIDE (France). Research center Claude-Delorme

    2010-07-01

    The energy efficiency of an industrial hydrogen production process using steam methane reforming (SMR) combined with the water gas shift reaction (WGS) is analyzed using process integration techniques based on heat cascade calculation and pinch analysis with the aim of identifying potential measures to enhance the process performance. The challenge is to satisfy the high temperature heat demand of the SMR reaction by minimizing the consumption of natural gas to feed the combustion and to exploit at maximum the heat excess at low temperature by producing valuable steam or electricity or by performing cogeneration. By applying a systematic methodology based on energy-flow models, process integration techniques and a multi-objective optimization procedure, the process performances defined by the specific natural gas consumption and the specific steam or electricity production is optimized and analyzed for different operating conditions (i.e. air preheating, pre-reforming/reforming, WGS temperature) and process modification options like pre-reformer integration. Identified measures are to increase the production of exportable steam by consuming the entire waste heat and optimizing the steam production pressure level, and to reduce the natural gas consumption by adjusting process parameters. By these measures the performance can be varied between 0.53-0.59 kmol natural gas/kmol H{sub 2} for the specific total natural gas consumption and 1.8-3.7 kmol steam/kmol H2 for the specific steam production. (orig.)

  5. Verification of product quality from process control

    International Nuclear Information System (INIS)

    Drobot, A.; Bunnell, L.R.; Freeborn, W.P.; Macedo, P.B.; Mellinger, G.B.; Pegg, I.L.; Piepel, G.F.; Reimus, M.A.H.; Routt, K.R.; Saad, E.

    1989-01-01

    Process models were developed to characterize the waste vitrification at West Valley, in terms of process operating constraints and glass compositions achievable. The need for verification of compliance with the proposed Waste Acceptance Preliminary Specification criteria led to development of product models, the most critical one being a glass durability model. Both process and product models were used in developing a target composition for the waste glass. This target composition designed to ensure that glasses made to this target will be of acceptable durability after all process variations have been accounted for. 4 refs., 11 figs., 5 tabs

  6. Potentiometric Determination of Fluoride Concentration in Beers.

    Science.gov (United States)

    Jaudenes, Juan Ramón; Hardisson, Arturo; Paz, Soraya; Rubio, Carmen; Gutiérrez, Angel José; Burgos, Antonio; Revert, Consuelo

    2018-01-01

    Beer is a widely consumed drink throughout the world, and because its manufacture involves the use of water, beer can be, in some cases, a source of fluorides. For this reason, the objective of this study was to determine the concentration of fluorides in 50 samples of beers from different sources sold in two different types of container (aluminum can and glass bottle). The possible significant differences between the different types of packaging and the intake of fluoride from the consumption of these beers were evaluated. The concentration of fluoride in beers has been determined using the potentiometric method of fluoride determination by standard addition. The concentration of fluoride ranged between 0.06 and 1.77 mg/L. In general, the concentration was below 1 mg/L, except for three beer samples from Ireland and the USA, whose concentration was over 1.5 mg/L. No significant differences were found between the types of packaging. The contribution of fluoride to the diet from beer consumption is not high (<27%); however, it is necessary to warn consumers whenever they are in areas of high concentrations of fluoride in the water supply.

  7. New Trends of Development of Beer Industry in Lithuania – Diversification and Social Responsibility

    Directory of Open Access Journals (Sweden)

    Vladislavas Petraškevičius

    2017-07-01

    Full Text Available The main purpose of this article is to outline the current challenges of beer industry in Lithuania and provide suggestions for future development of organizations in this industry, by focusing on diversification strategy and social responsibility. The main challenges of Lithuanian beer industry are related to finding ways of future development in a constantly contracting market, as well as to find a competitive strategy of market penetration. In connection of these challenges, product differentiation creates new benefits for the consumers. However this strategy proves itself not being sufficient to reach the desired goals. Diversification of portfolio, being more risky, gives opportunity to target new customer groups and increase market presence. However, both strategies are less effective without changing the culture of drinking and consumer perceptions of beer. These issues will be addressed through the lenses of social responsibility, by emphasizing the promotion of responsible alcohol consumption and responsible behaviour of beer industry. As a result, the customers have to be ready to pay higher price for new products and develop a more responsible culture of beer consumption. To overcome outlined challenges, organizations in Lithuanian beer industry, must rethink their existing strategies and operations. Based on proposed future directions, the paper provides suggestions for business practices, how to implement differentiation strategy and actions in order to increase the level of social responsibility of various stakeholders.

  8. The Celiac Patient Antibody Response to Conventional and Gluten-Removed Beer.

    Science.gov (United States)

    Allred, Laura K; Lesko, Katherine; McKiernan, Diane; Kupper, Cynthia; Guandalini, Stefano

    2017-03-01

    Enzymatic digestion, or hydrolysis, has been proposed for treating gluten-containing foods and beverages to make them safe for persons with celiac disease (CD). There are no validated testing methods that allow the quantitation of all the hydrolyzed or fermented gluten peptides in foods and beverages that might be harmful to CD patients, making it difficult to assess the safety of hydrolyzed products. This study examines an ELISA-based method to determine whether serum antibody binding of residual peptides in a fermented barley-based product is greater among active-CD patients than a normal control group, using commercial beers as a test case. Sera from 31 active-CD patients and 29 nonceliac control subjects were used to assess the binding of proteins from barley, rice, traditional beer, gluten-free beer, and enzymatically treated (gluten-removed) traditional beer. In the ELISA, none of the subjects' sera bound to proteins in the gluten-free beer. Eleven active-CD patient serum samples demonstrated immunoglobulin A (IgA) or immunoglobulin G (IgG) binding to a barley extract, compared to only one nonceliac control subject. Of the seven active-CD patients who had an IgA binding response to barley, four also responded to traditional beer, and two of these responded to the gluten-removed beer. None of the nonceliac control subjects' sera bound to all three beer samples. Binding of protein fragments in hydrolyzed or fermented foods and beverages by serum from active-CD patients, but not nonceliac control subjects, may indicate the presence of residual peptides that are celiac-specific.

  9. Impact of Wort Amino Acids on Beer Flavour: A Review

    OpenAIRE

    Inês M. Ferreira; Luís F. Guido

    2018-01-01

    The process by which beer is brewed has not changed significantly since its discovery thousands of years ago. Grain is malted, dried, crushed and mixed with hot water to produce wort. Yeast is added to the sweet, viscous wort, after which fermentation occurs. The biochemical events that occur during fermentation reflect the genotype of the yeast strain used, and its phenotypic expression is influenced by the composition of the wort and the conditions established in the fermenting vessel. Alth...

  10. Bottled vs. canned beer: Do they really taste different?

    OpenAIRE

    Barnett, Andrew; Velasco, Carlos; Spence, Charles

    2016-01-01

    People often say that beer tastes better from a bottle than from a can. However, one can ask how reliable this perceived difference is across consumers. And, if reliable, one can further ask whether it is a purely psychological phenomenon (associated with the influence of packaging on taste perception), or whether instead it reflects some more mundane physico-chemical interaction between the packaging material (or packing procedure/process) and the contents. Two experiments were conducted in ...

  11. The beer ration in Victorian asylums.

    Science.gov (United States)

    McCrae, Niall

    2004-06-01

    Routine distribution of alcoholic beverages to mental hospital patients would be a fanciful prospect today, yet in the formative decades of lunatic asylums, beer was standard issue. A staple item in the supposedly healthy Victorian asylum diet, beer also served as inducement for patient labour. Around the mid-1880s, this commodity was abolished throughout Britain's mental institutions. This paper explores the factors that combined to condemn the beer barrel to asylum history, and, in particular, how this small comfort for immates fell foul of the medicalization of the asylum and of the professional project of psychiatry.

  12. Loyalty to two brands of beer of the same producer

    DEFF Research Database (Denmark)

    Sudzina, Frantisek

    2017-01-01

    in the Czech Republic with many well-known brands by a multitude of producers, the Danish case gives a unique opportunity to investigate if customers truly prefer one of two brands or are approximately equally low in loyalty to any brand as it is produced by the same company and tastes very similarly (if......The focus of the paper is loyalty to two brands of beer produced by the Carlsberg Group - Tuborg and Carlsberg. Both beers are lagers. The Carlsberg Group markets Tuborg as a more premium brand, and it also aims to promote it to women. Unlike in the Netherlands with one brand - Heineken and unlike...... not the same), i.e. if brand loyalty can be built to similar products produced by the same company. Data for the research were collected using an on-line questionnaire. The survey was conducted in Denmark. Respondents were Danish university students; such selection was done in order to ensure familiarity...

  13. Canonical Processes of Semantically Annotated Media Production

    NARCIS (Netherlands)

    Hardman, L.; Obrenović, Ž.; Nack, F.; Troncy, R.; Huet, B.; Schenk, S.

    2011-01-01

    While many multimedia systems allow the association of semantic annotations with media assets, there is no agreed way of sharing these among systems. This chapter identifies a small number of fundamental processes of media production, which the author terms canonical processes, which can be

  14. THE PRODUCT DESIGN PROCESS USING STYLISTIC SURFACES

    Directory of Open Access Journals (Sweden)

    Arkadiusz Gita

    2017-06-01

    Full Text Available The increasing consumer requirements for the way what everyday use products look like, forces manufacturers to put more emphasis on product design. Constructors, apart from the functional aspects of the parts created, are forced to pay attention to the aesthetic aspects. Software for designing A-class surfaces is very helpful in this case. Extensive quality analysis modules facilitate the work and allow getting models with specific visual features. The authors present a design process of the product using stylistic surfaces based on the front panel of the moped casing. In addition, methods of analysis of the design surface and product technology are presented.

  15. NPOESS Interface Data Processing Segment Product Generation

    Science.gov (United States)

    Grant, K. D.

    2009-12-01

    The National Oceanic and Atmospheric Administration (NOAA), Department of Defense (DoD), and National Aeronautics and Space Administration (NASA) are jointly acquiring the next-generation weather and environmental satellite system; the National Polar-orbiting Operational Environmental Satellite System (NPOESS). NPOESS replaces the current Polar-orbiting Operational Environmental Satellites (POES) managed by NOAA and the Defense Meteorological Satellite Program (DMSP) managed by the DoD. The NPOESS satellites carry a suite of sensors that collect meteorological, oceanographic, climatological, and solar-geophysical observations of the earth, atmosphere, and space. The NPOESS design allows centralized mission management and delivers high quality environmental products to military, civil and scientific users. The ground data processing segment for NPOESS is the Interface Data Processing Segment (IDPS), developed by Raytheon Intelligence and Information Systems. The IDPS processes NPOESS satellite data to provide environmental data products to NOAA and DoD processing centers operated by the United States government. The IDPS will process environmental data products beginning with the NPOESS Preparatory Project (NPP) and continuing through the lifetime of the NPOESS system. Within the overall NPOESS processing environment, the IDPS must process a data volume nearly 1000 times the size of current systems -- in one-quarter of the time. Further, it must support the calibration, validation, and data quality improvement initiatives of the NPOESS program to ensure the production of atmospheric and environmental products that meet strict requirements for accuracy and precision. This paper will describe the architecture approach that is necessary to meet these challenging, and seemingly exclusive, NPOESS IDPS design requirements, with a focus on the processing relationships required to generate the NPP products.

  16. Case of immediate hypersensitivity to beer.

    Science.gov (United States)

    Inoue, Tomoko; Yagami, Akiko; Shimojo, Naoshi; Hara, Kazuhiro; Nakamura, Masashi; Matsunaga, Kayoko

    2016-06-01

    We report here a case of immediate hypersensitivity to beer, in which a female patient developed angioedema of the eyelids shortly after consuming beer. In skin prick tests, the patient showed positive reactions to the base ingredients of beer, particularly malt and barley. The specific serum immunoglobulin E antibodies against barley and malt displayed weakly positive reactivity. To identify the immunoreactive antigens, malt and barley proteins were separated by 2-D polyacrylamide gel electrophoresis and immunoreacted with the patient's serum. The results of mass spectrometric analysis revealed that the main antigen was a protein with similarity to protein z-type serpin. Notably, the identified antigen had a molecular weight of 20-25 kDa, which is markedly smaller than that previously reported for protein Z4 (44 kDa). Taken together, these analyses indicate that a possible new antigen which belongs to the protein Z family elicits immediate hypersensitivity to beer. © 2015 Japanese Dermatological Association.

  17. Beer spoilage bacteria and hop resistance

    NARCIS (Netherlands)

    Sakamoto, K; Konings, WN

    2003-01-01

    For brewing industry, beer spoilage bacteria have been problematic for centuries. They include some lactic acid bacteria such as Lactobacillus brevis, Lactobacillus lindneri and Pediococcus damnosus, and some Gram-negative bacteria such as Pectinatus cerevisiiphilus, Pectinatus frisingensis and

  18. The Phenomenon of Czech Beer: a review

    Czech Academy of Sciences Publication Activity Database

    Olšovská, J.; Čejka, P.; Sigler, Karel; Hönigová, V.

    2014-01-01

    Roč. 32, č. 4 (2014), s. 309-319 ISSN 1212-1800 Institutional support: RVO:61388971 Keywords : Czech beer * chemical profile * sensorial profile Subject RIV: EE - Microbiology, Virology Impact factor: 0.675, year: 2014

  19. PRODUKSI PEPTON DARI LIMBAH INDUSTRI BIR DENGAN PAPAIN UNTUK MEDIUM PERTUMBUHAN BAKTERI [Production Of Peptone From Waste Beer Industry Using Papain for Bacterial Growth Medium

    Directory of Open Access Journals (Sweden)

    Rahman1

    2004-08-01

    Full Text Available peptone. Papain with activity of 691.5 units based on casein substrat was used in this experiment. Results showed that optimum conditions for hydrolysis processes were as follows : substrate concentration 3.2%, papain concentration 0.4%, temperature 60-70OC, pH 6.0, hydrolysis time 5 hours. With 5 liter fermentation jar as much as 3.8 liter of hydrolyzate could be produced with 19.23% of peptone. The resulting peptone had the following characteristics : solubility 90.7%, N-amino 3.25%, N-total 11.23%, protein 70.19%, water 5.5% and ash 7.9%. This peptone gave the same effectivity for bacterial growth as that fron commercial Bacto peptone and Yeast extract to support the bacterial growth

  20. Pharmacokinetics of reduced iso-α-acids in volunteers following clear bottled beer consumption.

    Science.gov (United States)

    Rodda, Luke N; Gerostamoulos, Dimitri; Drummer, Olaf H

    2015-05-01

    Reduced iso-α-acids (reduced IAA) consisting of the rho-, tetrahydro- and hexahydro-IAA groups (RIAA, TIAA and HIAA, respectively) are ingredient congeners specific to beer and generally found in clear and also occasionally green bottled beer. Concentrations of reduced IAA were determined in the blood and urine of five volunteers over 6h following the consumption of small volumes of beer containing each of the reduced IAA. The reduced IAA were absorbed and bioavailable with peak concentrations at 0.5h followed by a drop of generally fivefold by 2h. Preliminary pharmacokinetics of these compounds in humans shows relatively small inter-individual differences and an estimated short half-life varying between ∼38 and 46min for the three groups. Comparison of RIAA analyte ratios within the group indicate that some analytes eliminate relatively faster than others and the formation of metabolite products was observed. Preliminary urine analysis showed only unmodified RIAA analytes were detectable throughout 6h and suggests extensive phase I metabolism of TIAA and HIAA analytes. In authentic forensic casework where clear or green bottled beers are consumed, the identification of reduced IAA groups may provide a novel method to target ingredient congeners consistent with beer ingestion and suggest the type of beer consumed. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

  1. Holistic and consumer-centric assessment of beer: A multi-measurement approach.

    Science.gov (United States)

    Jaeger, Sara R; Cardello, Armand V; Chheang, Sok L; Beresford, Michelle K; Hedderley, Duncan I; Pineau, Benedicte

    2017-09-01

    Despite occupying a cornerstone position in consumer research and innovation, product liking/disliking provides only partial insight into consumer behaviour. By adopting a consumer-centric perspective and drawing on additional factors that underpin food-related consumer behaviour, a more complete product understanding is gained. The present research showcases this approach in a study with New Zealand beer (incl. pilsner, lager and ale categories). Implementation of a multi-variate approach with 128 regular beer drinkers provided assessments pertaining to liking and sensory novelty/complexity, situational appropriateness of consumption, as well as attitudes/perceptions and emotional associations. The 9 samples grouped into two clusters, where 4 of the beers were similar in being perceived as having less complex flavours, being appropriate for many uses and evoking stronger emotional associations of "relaxed/calm." The 4 beers were perceived as "easy to drink", and were, on average, most liked. One of the samples in this cluster was lighter in alcohol (2.5% ABV), but not inferior to beers with 4-5% ABV. The 5 beers in the second cluster were, on average, less liked and were associated with more negative emotions, e.g. "unhappy, "jittery", and "tense". Additional insights were gained from segmentation which identified two groups of consumers, named 'Lager Lovers' and 'Ale Aficionados'. Beers 1-4 were positively perceived by 'Lager Lovers' but less so by 'Ale Aficionados', and vice versa. The study was conducted under central location test conditions compatible with testing protocols often used in product research. The study protocol can be amended to include few/many consumer-centric measures and extended to product testing where packaging, brand, and other extrinsic information is available to consumers. Copyright © 2017 Elsevier Ltd. All rights reserved.

  2. Integrated durability process in product development

    International Nuclear Information System (INIS)

    Pompetzki, M.; Saadetian, H.

    2002-01-01

    This presentation describes the integrated durability process in product development. Each of the major components of the integrated process are described along with a number of examples of how integrated durability assessment has been used in the ground vehicle industry. The durability process starts with the acquisition of loading information, either physically through loads measurement or virtually through multibody dynamics. The loading information is then processed and characterized for further analysis. Durability assessment was historically test based and completed through field or laboratory evaluation. Today, it is common that both the test and CAE environments are used together in durability assessment. Test based durability assessment is used for final design sign-off but is also critically important for correlating CAE models, in order to investigate design alternatives. There is also a major initiative today to integrate the individual components into a process, by linking applications and providing a framework to communicate information as well as manage all the data involved in the entire process. Although a single process is presented, the details of the process can vary significantly for different products and applications. Recent applications that highlight different parts of the durability process are given. As well as an example of how integration of software tools between different disciplines (MBD, FE and fatigue) not only simplifies the process, but also significantly improves it. (author)

  3. Hydrogen production processes; Procedes de production d'hydrogene

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2003-07-01

    The goals of this first Gedepeon workshop on hydrogen production processes are: to stimulate the information exchange about research programs and research advances in the domain of hydrogen production processes, to indicate the domains of interest of these processes and the potentialities linked with the coupling of a nuclear reactor, to establish the actions of common interest for the CEA, the CNRS, and eventually EDF, that can be funded in the framework of the Gedepeon research group. This document gathers the slides of the 17 presentations given at this workshop and dealing with: the H{sub 2} question and the international research programs (Lucchese P.); the CEA's research program (Lucchese P., Anzieu P.); processes based on the iodine/sulfur cycle: efficiency of a facility - flow-sheets, efficiencies, hard points (Borgard J.M.), R and D about the I/S cycle: Bunsen reaction (Colette S.), R and D about the I/S cycle: the HI/I{sub 2}/H{sub 2}O system (Doizi D.), demonstration loop/chemical engineering (Duhamet J.), materials and corrosion (Terlain A.); other processes under study: the Westinghouse cycle (Eysseric C.), other processes under study at the CEA (UT3, plasma,...) (Lemort F.), database about thermochemical cycles (Abanades S.), Zn/ZnO cycle (Broust F.), H{sub 2} production by cracking, high temperature reforming with carbon trapping (Flamant G.), membrane technology (De Lamare J.); high-temperature electrolysis: SOFC used as electrolyzers (Grastien R.); generic aspects linked with hydrogen production: technical-economical evaluation of processes (Werkoff F.), thermodynamic tools (Neveu P.), the reactor-process coupling (Aujollet P.). (J.S.)

  4. Mycotoxin profiling of 1000 beer samples with a special focus on craft beer

    Science.gov (United States)

    van Dam, Ruud; van Doorn, Ronald; Katerere, David; Berthiller, Franz; Haasnoot, Willem; Nielen, Michel W. F.

    2017-01-01

    Currently beer is booming, mainly due to the steady rise of craft breweries worldwide. Previous surveys for occurrence of mycotoxins in beer, were mainly focussed on industrial produced beer. The present survey reports the presence of mycotoxins in craft beer and how this compares to industrial produced beer. More than 1000 beers were collected from 47 countries, of which 60% were craft beers. A selection of 1000 samples were screened for the presence of aflatoxin B1, ochratoxin A (OTA), zearalenone (ZEN), fumonisins (FBs), T-2 and HT-2 toxins (T-2 and HT-2) and deoxynivalenol (DON) using a mycotoxin 6-plex immunoassay. For confirmatory analysis, a liquid chromatography tandem mass spectrometry (LC-MS/MS) method was developed and applied. The 6-plex screening showed discrepancies with the LC-MS/MS analysis, possibly due to matrix interference and/or the presence of unknown mycotoxin metabolites. The major mycotoxins detected were DON and its plant metabolite deoxynivalenol-3-β-D-glucopyranoside (D3G). The 6-plex immunoassay reported the sum of DON and D3G (DON+D3G) contaminations ranging from 10 to 475 μg/L in 406 beers, of which 73% were craft beers. The popular craft beer style imperial stout, had the highest percentage of samples suspected positive (83%) with 29% of all imperial stout beers having DON+D3G contaminations above 100 μg/L. LC-MS/MS analysis showed that industrial pale lagers from Italy and Spain, predominantly contained FBs (3–69 μg/L). Besides FBs, African traditional beers also contained aflatoxins (0.1–1.2 μg/L). The presence of OTA, T-2, HT-2, ZEN, β-zearalenol, 3/15-acetyl-DON, nivalenol and the conjugated mycotoxin zearalenone 14-sulfate were confirmed in some beers. This study shows that in 27 craft beers, DON+D3G concentrations occurred above (or at) the Tolerable Daily Intake (TDI). Exceeding the TDI, may have a health impact. A better control of brewing malts for craft beer, should be put in place to circumvent this potential

  5. Mycotoxin profiling of 1000 beer samples with a special focus on craft beer.

    Directory of Open Access Journals (Sweden)

    Jeroen Peters

    Full Text Available Currently beer is booming, mainly due to the steady rise of craft breweries worldwide. Previous surveys for occurrence of mycotoxins in beer, were mainly focussed on industrial produced beer. The present survey reports the presence of mycotoxins in craft beer and how this compares to industrial produced beer. More than 1000 beers were collected from 47 countries, of which 60% were craft beers. A selection of 1000 samples were screened for the presence of aflatoxin B1, ochratoxin A (OTA, zearalenone (ZEN, fumonisins (FBs, T-2 and HT-2 toxins (T-2 and HT-2 and deoxynivalenol (DON using a mycotoxin 6-plex immunoassay. For confirmatory analysis, a liquid chromatography tandem mass spectrometry (LC-MS/MS method was developed and applied. The 6-plex screening showed discrepancies with the LC-MS/MS analysis, possibly due to matrix interference and/or the presence of unknown mycotoxin metabolites. The major mycotoxins detected were DON and its plant metabolite deoxynivalenol-3-β-D-glucopyranoside (D3G. The 6-plex immunoassay reported the sum of DON and D3G (DON+D3G contaminations ranging from 10 to 475 μg/L in 406 beers, of which 73% were craft beers. The popular craft beer style imperial stout, had the highest percentage of samples suspected positive (83% with 29% of all imperial stout beers having DON+D3G contaminations above 100 μg/L. LC-MS/MS analysis showed that industrial pale lagers from Italy and Spain, predominantly contained FBs (3-69 μg/L. Besides FBs, African traditional beers also contained aflatoxins (0.1-1.2 μg/L. The presence of OTA, T-2, HT-2, ZEN, β-zearalenol, 3/15-acetyl-DON, nivalenol and the conjugated mycotoxin zearalenone 14-sulfate were confirmed in some beers. This study shows that in 27 craft beers, DON+D3G concentrations occurred above (or at the Tolerable Daily Intake (TDI. Exceeding the TDI, may have a health impact. A better control of brewing malts for craft beer, should be put in place to circumvent this potential

  6. Mycotoxin profiling of 1000 beer samples with a special focus on craft beer.

    Science.gov (United States)

    Peters, Jeroen; van Dam, Ruud; van Doorn, Ronald; Katerere, David; Berthiller, Franz; Haasnoot, Willem; Nielen, Michel W F

    2017-01-01

    Currently beer is booming, mainly due to the steady rise of craft breweries worldwide. Previous surveys for occurrence of mycotoxins in beer, were mainly focussed on industrial produced beer. The present survey reports the presence of mycotoxins in craft beer and how this compares to industrial produced beer. More than 1000 beers were collected from 47 countries, of which 60% were craft beers. A selection of 1000 samples were screened for the presence of aflatoxin B1, ochratoxin A (OTA), zearalenone (ZEN), fumonisins (FBs), T-2 and HT-2 toxins (T-2 and HT-2) and deoxynivalenol (DON) using a mycotoxin 6-plex immunoassay. For confirmatory analysis, a liquid chromatography tandem mass spectrometry (LC-MS/MS) method was developed and applied. The 6-plex screening showed discrepancies with the LC-MS/MS analysis, possibly due to matrix interference and/or the presence of unknown mycotoxin metabolites. The major mycotoxins detected were DON and its plant metabolite deoxynivalenol-3-β-D-glucopyranoside (D3G). The 6-plex immunoassay reported the sum of DON and D3G (DON+D3G) contaminations ranging from 10 to 475 μg/L in 406 beers, of which 73% were craft beers. The popular craft beer style imperial stout, had the highest percentage of samples suspected positive (83%) with 29% of all imperial stout beers having DON+D3G contaminations above 100 μg/L. LC-MS/MS analysis showed that industrial pale lagers from Italy and Spain, predominantly contained FBs (3-69 μg/L). Besides FBs, African traditional beers also contained aflatoxins (0.1-1.2 μg/L). The presence of OTA, T-2, HT-2, ZEN, β-zearalenol, 3/15-acetyl-DON, nivalenol and the conjugated mycotoxin zearalenone 14-sulfate were confirmed in some beers. This study shows that in 27 craft beers, DON+D3G concentrations occurred above (or at) the Tolerable Daily Intake (TDI). Exceeding the TDI, may have a health impact. A better control of brewing malts for craft beer, should be put in place to circumvent this potential problem.

  7. Optimization of a pharmaceutical freeze-dried product and its process using an experimental design approach and innovative process analyzers.

    Science.gov (United States)

    De Beer, T R M; Wiggenhorn, M; Hawe, A; Kasper, J C; Almeida, A; Quinten, T; Friess, W; Winter, G; Vervaet, C; Remon, J P

    2011-02-15

    The aim of the present study was to examine the possibilities/advantages of using recently introduced in-line spectroscopic process analyzers (Raman, NIR and plasma emission spectroscopy), within well-designed experiments, for the optimization of a pharmaceutical formulation and its freeze-drying process. The formulation under investigation was a mannitol (crystalline bulking agent)-sucrose (lyo- and cryoprotector) excipient system. The effects of two formulation variables (mannitol/sucrose ratio and amount of NaCl) and three process variables (freezing rate, annealing temperature and secondary drying temperature) upon several critical process and product responses (onset and duration of ice crystallization, onset and duration of mannitol crystallization, duration of primary drying, residual moisture content and amount of mannitol hemi-hydrate in end product) were examined using a design of experiments (DOE) methodology. A 2-level fractional factorial design (2(5-1)=16 experiments+3 center points=19 experiments) was employed. All experiments were monitored in-line using Raman, NIR and plasma emission spectroscopy, which supply continuous process and product information during freeze-drying. Off-line X-ray powder diffraction analysis and Karl-Fisher titration were performed to determine the morphology and residual moisture content of the end product, respectively. In first instance, the results showed that - besides the previous described findings in De Beer et al., Anal. Chem. 81 (2009) 7639-7649 - Raman and NIR spectroscopy are able to monitor the product behavior throughout the complete annealing step during freeze-drying. The DOE approach allowed predicting the optimum combination of process and formulation parameters leading to the desired responses. Applying a mannitol/sucrose ratio of 4, without adding NaCl and processing the formulation without an annealing step, using a freezing rate of 0.9°C/min and a secondary drying temperature of 40°C resulted in

  8. Post-exercise rehydration: Effect of consumption of beer with varying alcohol content on fluid balance after mild dehydration

    Directory of Open Access Journals (Sweden)

    Annemarthe Wijnen

    2016-10-01

    Full Text Available Purpose: The effects of moderate beer consumption after physical activity on rehydration and fluid balance are not completely clear. Therefore, in this study we investigated the effect of beer consumption, with varying alcohol content, on fluid balance after exercise-induced dehydration.Methods: Eleven healthy males were included in this cross over study (age 24.5 ± 4.7 yrs, body weight 75.4 ± 3.3 kg, VO2max 58.3 ± 6.4 mL · kg · min-1. Subjects exercised on a cycle ergometer for 45 min at 60 % of their maximal power output (Wmax until mild dehydration (1 % body mass loss. Thereafter, in random order, one of five experimental beverages was consumed, in an amount equal to 100% of their sweat loss: non-alcoholic beer (0.0 %, low-alcohol beer (2.0 %, full-strength beer (5.0 %, an isotonic sports drink and water. Fluid balance was assessed up till 5 hours after rehydration.Results: After 1 hour, urine production was significantly higher for 5 % beer compared to the isotonic sports drink (299 ± 143 mL vs 105 ± 67 mL; p < 0.01. At the end of the 5 h observation period net fluid balance (NFB was negative for all conditions (p = 0.681, with the poorest fluid retention percentage for 5 % beer (21 % fluid retention and the best percentage for the isotonic sports drink (42 %. Non-alcoholic beer, low-alcoholic beer and water resulted in fluid retention of 36 %, 36 % and 34 % respectively (p = 0.460. Conclusions: There was no difference in NFB between the different beverages. Only a short-lived difference between full-strength beer and the isotonic sports drink in urine output and NFB was observed after mild exercise-induced dehydration. Fluid replacement – either in the form of non-alcoholic beer, low-alcoholic beer, full-strength beer, water or an isotonic sports drink of 100 % of body mass loss was not sufficient to achieve full rehydration. The combination of a moderate amount of beer, with varying alcohol content, enough water or electrolyte

  9. Identification of beer spoilage microorganisms using the MALDI Biotyper platform.

    Science.gov (United States)

    Turvey, Michelle Elizabeth; Weiland, Florian; Meneses, Jon; Sterenberg, Nick; Hoffmann, Peter

    2016-03-01

    Beer spoilage microorganisms present a major risk for the brewing industry and can lead to cost-intensive recall of contaminated products and damage to brand reputation. The applicability of molecular profiling using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF MS) in combination with Biotyper software was investigated for the identification of beer spoilage microorganisms from routine brewery quality control samples. Reference mass spectrum profiles for three of the most common bacterial beer spoilage microorganisms (Lactobacillus lindneri, Lactobacillus brevis and Pediococcus damnosus), four commercially available brewing yeast strains (top- and bottom-fermenting) and Dekkera/Brettanomyces bruxellensis wild yeast were established, incorporated into the Biotyper reference library and validated by successful identification after inoculation into beer. Each bacterial species could be accurately identified and distinguished from one another and from over 5600 other microorganisms present in the Biotyper database. In addition, wild yeast contaminations were rapidly detected and distinguished from top- and bottom-fermenting brewing strains. The applicability and integration of mass spectrometry profiling using the Biotyper platform into existing brewery quality assurance practices within industry were assessed by analysing routine microbiology control samples from a local brewery, where contaminating microorganisms could be reliably identified. Brewery-isolated microorganisms not present in the Biotyper database were further analysed for identification using LC-MS/MS methods. This renders the Biotyper platform a promising candidate for biological quality control testing within the brewing industry as a more rapid, high-throughput and cost-effective technology that can be tailored for the detection of brewery-specific spoilage organisms from the local environment.

  10. Modern control of mineral wool production process

    Directory of Open Access Journals (Sweden)

    Stankov Stanko P.

    2013-01-01

    Full Text Available In this paper, the control of the plant for mineral wool production consisting of a number of the technological units of different sizes and complexity is considered. The application of modern equipment based on PLC (Programmable Logic Controller and SCADA (Supervisory Control And Data Acquisition configuration provides optimal control of technological process. Described supervisory and control system is consisting of a number of units doing decentralized distributed control of technological entities where all possible situation are considered during work of machines and devices, which are installed in electric drive and are protected from technological and electrical accident. Transformer station and diesel engine, raw materials transport and dosage, processes in dome oven, centrifuges, polycondensation (PC chamber, burners, compressor station, binder preparation and dosage, wool cutting, completed panel packing and their transport to storehouse are controlled. Process variables and parameters like as level, flow, velocity, temperature, pressure, etc. are controlled. Control system is doing identification of process states changes, diagnostic and prediction of errors and provides prediction of behavior of control objects when input flows of materials and generates optimal values of control variables due to decreasing downtime and technic - economical requires connected to wool quality to be achieved. Supervisory and control system either eliminates unwanted changes in the production line or restricts them within the allowable limits according to the technology. In this way, the optimization of energy and raw materials consumption and appropriate products quality is achieved, where requirements are satisfied in accordance with process safety and environmental standards. SCADA provides a visual representation of controlled and uncontrolled parts of the technological process, processing alarms and events, monitoring of the changes of relevant

  11. Analysis of the Industrial Biodiesel Production Process

    International Nuclear Information System (INIS)

    Di Nicola, G.; Moglie, M.; Santori, G.

    2009-01-01

    The reaction of transesterification is the chemical transformation through which you get biodiesel from vegetable oils. The purpose of this work is to plan carefully all the stages of various biodiesel production processes on the basis of recent results obtained in the experimental research. These results allow defining the proper thermodynamic models to be used, the right interpretation of the phenomena and identifying the parameters which affect the process. The modelling was done with ASPENPLUS (R) defining three possible processes used in industrial purpose. A subsequent sensitivity analysis was done for each process allowing the identification of the optimal configurations. By comparing these solutions it is possible to choose the most efficient one to reduce the costs of the final product. [it

  12. Mycotoxin analysis of industrial beers from Brazil: The influence of fumonisin B1and deoxynivalenol in beer quality.

    Science.gov (United States)

    Piacentini, Karim C; Rocha, Liliana O; Fontes, Lívia C; Carnielli, Lorena; Reis, Tatiana A; Corrêa, Benedito

    2017-03-01

    Worldwide, barley is the main source of carbohydrate in the brewing process. However, corn is often used as an adjunct to improve and accelerate the fermentation process. Considering that, these two substrates are susceptible to fungal contamination as well as mycotoxins. The objective of the current study is to determine the incidence of the mycotoxins deoxynivalenol (DON) and fumonisin B 1 (FB 1 ) in industrial beers. The method applied for mycotoxin analyses included high performance liquid chromatography . The mean levels for recovery experiments were 89.6% for DON and 93.3% for FB 1 . DON was not detected in any of the analyzed samples whereas FB 1 was found in 49% of the 114 samples. The current survey demonstrated levels of FB 1 contamination in industrial beer, possibly due to the addition of contaminated adjuncts. It is necessary to establish maximum levels of mycotoxins in beer in Brazil and other countries in order to reduce health risks. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. Bio-oil Production - Process Optimization and Product Quality

    DEFF Research Database (Denmark)

    Hoffmann, Jessica

    and pharmaceutical products, it will become a high-cost commodity. Therefore it is of great importance to develop a sustainable and marketable process for the conversion of biomass, which is feedstock flexible and energy efficient and offers high conversion efficiency. Only a process like this has the ability...... to produce a drop-in product that is commercially compatible to conventional fuels as wells as has the capability to endure. Furthermore, liquid biofuels in future need to be produced in bulk to meet demand; thus, the challenge becomes one of finding the right process with high feedstock flexibility. One...... to be further treated in existing refineries. The design of an efficient, low input procedure for this requires an accurate understanding of the nature of the bio-crude along with corresponding upgrading pathways as well as existing refinery structure assessment. Once pathways have been identified the optimal...

  14. Metabolism of Zearalenone in the Course of Beer Fermentation

    Directory of Open Access Journals (Sweden)

    Naoki Mochizuki

    2011-02-01

    Full Text Available Zearalenone (ZON is a mycotoxin with estrogenic activity, produced by members of Fusarium species, and is found worldwide in a number of cereal crops. It is known to have four active metabolites (a-zearalenol (a-ZOL, b-zearalenol (b-ZOL, a-zearalanol (a-ZAL, and b-zearalanol (b-ZAL. A highly sensitive analytical method using liquid chromatography/tandem mass spectrometry using electrospray ionization (LC-ESI-MS/MS has been established and validated in order to analyze ZON and its metabolites in beer and malt samples. The metabolism of ZON in the course of beer fermentation was further characterized using the artificially contaminated wort by this established method. In the fermented sample, 85.9% of ZON was converted to b-ZOL, which has lower estrogenic activity than that of ZON. These findings indicate that the health risk to humans due to ZON in beer is reduced during the fermentation process.

  15. Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history.

    Science.gov (United States)

    Legras, Jean-Luc; Merdinoglu, Didier; Cornuet, Jean-Marie; Karst, Francis

    2007-05-01

    Fermented beverages and foods have played a significant role in most societies worldwide for millennia. To better understand how the yeast species Saccharomyces cerevisiae, the main fermenting agent, evolved along this historical and expansion process, we analysed the genetic diversity among 651 strains from 56 different geographical origins, worldwide. Their genotyping at 12 microsatellite loci revealed 575 distinct genotypes organized in subgroups of yeast types, i.e. bread, beer, wine, sake. Some of these groups presented unexpected relatedness: Bread strains displayed a combination of alleles intermediate between beer and wine strains, and strains used for rice wine and sake were most closely related to beer and bread strains. However, up to 28% of genetic diversity between these technological groups was associated with geographical differences which suggests local domestications. Focusing on wine yeasts, a group of Lebanese strains were basal in an F(ST) tree, suggesting a Mesopotamia-based origin of most wine strains. In Europe, migration of wine strains occurred through the Danube Valley, and around the Mediterranean Sea. An approximate Bayesian computation approach suggested a postglacial divergence (most probable period 10,000-12,000 bp). As our results suggest intimate association between man and wine yeast across centuries, we hypothesize that yeast followed man and vine migrations as a commensal member of grapevine flora.

  16. Antioxidant properties of differently processed spinach products

    NARCIS (Netherlands)

    Castenmiller, J.J.M.; Linssen, J.P.H.; Heinonen, I.M.; Hopia, A.I.; Schwarz, K.; Hollman, P.C.H.; West, C.E.

    2002-01-01

    The effect of variously processed spinach products (whole-leaf, minced and enzymatically liquefied spinach) on lipid oxidation was determined. In an autoxidative methyl linoleate (MeLo) system the inhibition of hydroperoxide formation, measured by HPLC after three days of oxidation, was in

  17. Scleroglucan: Fermentative Production, Downstream Processing and Applications

    Directory of Open Access Journals (Sweden)

    Shrikant A. Survase

    2007-01-01

    Full Text Available Exopolysaccharides produced by a variety of microorganisms find multifarious industrial applications in foods, pharmaceutical and other industries as emulsifiers, stabilizers, binders, gelling agents, lubricants, and thickening agents. One such exopolysaccharide is scleroglucan, produced by pure culture fermentation from filamentous fungi of genus Sclerotium. The review discusses the properties, fermentative production, downstream processing and applications of scleroglucan.

  18. Canonical processes of semantically annotated media production

    NARCIS (Netherlands)

    L. Hardman (Lynda); Z. Obrenovic; F.-M. Nack (Frank); B. Kerhervé; K. Piersol

    2008-01-01

    htmlabstractWhile many multimedia systems allow the association of semantic annotations with media assets, there is no agreed-upon way of sharing these among systems. As an initial step within the multimedia community, we identify a small number of fundamental processes of media production, which we

  19. Canonical processes of semantically annotated media production

    NARCIS (Netherlands)

    Hardman, L.; Obrenović, Ž.; Nack, F.; Kerhervé, B.; Piersol, K.

    2008-01-01

    While many multimedia systems allow the association of semantic annotations with media assets, there is no agreed-upon way of sharing these among systems. As an initial step within the multimedia community, we identify a small number of fundamental processes of media production, which we term

  20. Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and non-alcoholic beer consumption

    NARCIS (Netherlands)

    Silva, Ana Patricia; Jager, Gerry; Bommel, van Roelien; Zyl, van Hannelize; Voss, Hans Peter; Hogg, Tim; Pintado, Manuela; Graaf, de Kees

    2016-01-01

    Non-alcoholic beer (NAB) may be a healthier alternative to wine and beer consumption, however has little appeal to consumers. Conceptualisations, i.e. functional and emotional associations that consumers have with foods/beverages, were explored to understand how NAB consumption is perceived, and

  1. Peace Journalism and the news production process

    Directory of Open Access Journals (Sweden)

    Burkhard Bläsi

    2004-07-01

    Full Text Available In recent years various models of „peace journalism“ or „constructive conflict coverage“ have been proposed. These models suggest alternative ways of conflict reporting in order to contribute to processes of de-escalation, peacebuilding and reconciliation instead of escalating, exaggerating or neglecting conflicts. However, these models will remain irrelevant for the practical work of journalists unless they are connected to the reality of today’s media. Therefore it is of great importance to also direct our attention to the news production process. At the same time, studying the factors that influence the production of journalistic reporting in times of conflict and war means learning about the actual preconditions for any effort of constructive conflict coverage. Based on qualitative expert interviews with German journalists, this paper presents a model of the production process of conflict coverage. According to this model, the production process can be described as a complex interaction of six factors: (1 structural aspects of the media, (2 conflict situation on-site, (3 personal features of the individual journalist, (4 the political climate, (5 lobbies, (6 the audience. After presenting the general model and the discussion of its limitations and possible benefits, the influence of the „political climate“ factor is explored in more detail and illustrated with the experience of German journalists in the aftermath of 9/11. The author argues that peace journalism can only attract the critical number of journalists needed for a noticeable change in conflict coverage, if there are realizable suggestions for how to meet the obstacles journalists face in their daily work. The model of influencing factors affecting conflict coverage could be a good starting point for this undertaking, as it enables us, on the one hand, to systematize and specify attempts to implement peace journalism and, on the other hand, to develop a more

  2. Maintenance planning for a deteriorating production process

    International Nuclear Information System (INIS)

    Ahmadi, Reza; Fouladirad, Mitra

    2017-01-01

    We consider a system subject to degradation, more precisely a production process with three quality states evolving according to a homogeneous Markov process. The degradation decreases the income generated by the system. To maintain revenue stream and prevent the loss of revenue, the system is inspected according to a Markov-modulated Poisson process. It is assumed that each inspection at time t incurs a time dependent cost. Each inspection improves the system health and therefore the degradation level jumps to a less deteriorated state. In absence of inspections, the system state is prone to shift to a more deteriorated state with a constant rate. The problem is to determine an optimal operating (stopping) time which truly balances some flow of income and increasing costs due to inspections, and so maximizes the expected gain of the proposed policy. To demonstrate the applicability of the explored approach and its effectiveness, some numerical results are provided. - Highlights: • An integrated model based on a quality state-dependent reward structure is explored. • The model allows the revenue stream responds to variation in the quality state. • The production process is inspected according to a Markovmodulated Poisson process. • Assuming a Markovian structure, we predict the quality state behavior. • We determine an optimal production run length based on a stopping decision rule.

  3. The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation.

    Science.gov (United States)

    Spitaels, Freek; Wieme, Anneleen D; Janssens, Maarten; Aerts, Maarten; Van Landschoot, Anita; De Vuyst, Luc; Vandamme, Peter

    2015-08-01

    The microbiota involved in lambic beer fermentations in an industrial brewery in West-Flanders, Belgium, was determined through culture-dependent and culture-independent techniques. More than 1300 bacterial and yeast isolates from 13 samples collected during a one-year fermentation process were identified using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry followed by sequence analysis of rRNA and various protein-encoding genes. The bacterial and yeast communities of the same samples were further analyzed using denaturing gradient gel electrophoresis of PCR-amplified V3 regions of the 16S rRNA genes and D1/D2 regions of the 26S rRNA genes, respectively. In contrast to traditional lambic beer fermentations, there was no Enterobacteriaceae phase and a larger variety of acetic acid bacteria were found in industrial lambic beer fermentations. Like in traditional lambic beer fermentations, Saccharomyces cerevisiae, Saccharomyces pastorianus, Dekkera bruxellensis and Pediococcus damnosus were the microorganisms responsible for the main fermentation and maturation phases. These microorganisms originated most probably from the wood of the casks and were considered as the core microbiota of lambic beer fermentations. Copyright © 2015 Elsevier Ltd. All rights reserved.

  4. Application of chitooligosaccharides as antioxidants in beer to improve the flavour stability by protecting against beer staling during storage.

    Science.gov (United States)

    Yang, Fan; Luan, Bo; Sun, Zhen; Yang, Chao; Yu, Zhimin; Li, Xianzhen

    2017-02-01

    To improve beer flavour stability by adding chitooligosaccharides that prevent formation of staling compounds and also scavenge radicals in stale beer. Chitooligosaccharides, at 0.001-0.01%, inhibited the formation of staling compounds in forced aged beer. The formation of 5-hydroxymethylfurfural, trans-2-nonenal and phenylacetaldehyde were decreased by 105, 360 and 27%, respectively, when compared with those in stale beer without chitooligosaccharide addition. The capability of chitooligosaccharides to prevent staling compound formation depended on their molecular size (2 or 3 kDa). The DPPH/hydroxyl radical scavenging activity in fresh beer significantly lower than that in forced aged beer in the presence of chitooligosaccharides. When compared with stale beer without added chitooligosaccharides, the radical scavenging activity could be increased by adding chitooligosaccharides to forced aged beer. Chitooligosaccharides play an active part in the prevention of beer flavour deterioration by inhibiting the formation of staling compounds and increasing radical scavenging activity.

  5. An Integrated Membrane Process for Butenes Production

    Directory of Open Access Journals (Sweden)

    Leonardo Melone

    2016-11-01

    Full Text Available Iso-butene is an important material for the production of chemicals and polymers. It can take part in various chemical reactions, such as hydrogenation, oxidation and other additions owing to the presence of a reactive double bond. It is usually obtained as a by-product of a petroleum refinery, by Fluidized Catalytic Cracking (FCC of naphtha or gas-oil. However, an interesting alternative to iso-butene production is n-butane dehydroisomerization, which allows the direct conversion of n-butane via dehydrogenation and successive isomerization. In this work, a simulation analysis of an integrated membrane system is proposed for the production and recovery of butenes. The dehydroisomerization of n-butane to iso-butene takes place in a membrane reactor where the hydrogen is removed from the reaction side with a Pd/Ag alloys membrane. Afterwards, the retentate and permeate post-processing is performed in membrane separation units for butenes concentration and recovery. Four different process schemes are developed. The performance of each membrane unit is analyzed by appropriately developed performance maps, to identify the operating conditions windows and the membrane permeation properties required to maximize the recovery of the iso-butene produced. An analysis of integrated systems showed a yield of butenes higher than the other reaction products with high butenes recovery in the gas separation section, with values of molar concentration between 75% and 80%.

  6. Beer-induced anaphylaxis: identification of allergens.

    Science.gov (United States)

    Figueredo, E; Quirce, S; del Amo, A; Cuesta, J; Arrieta, I; Lahoz, C; Sastre, J

    1999-06-01

    We report on a 21-year-old atopic woman who developed urticaria, angioedema of the face, and wheezy dyspnea shortly after drinking beer and after eating a corn-made snack. Skin prick tests and specific IgE determinations to beer ingredients and cereal extracts were performed. Immunoblotting inhibition assays were carried out to investigate possible common allergens shared by barley and malt with corn. Skin prick tests and specific IgE measurements with beer, barley, malt, wheat, corn, rye, rice, and oat flour were positive. Ten pollen-allergic patients showed negative skin tests to beer. Double-blind, placebo-controlled, oral challenge tests with sodium metabisulfite and wheat flour were negative. Immunoblotting demonstrated several IgE-binding bands at 31-56 kDa in malt and barley extracts, and a major band at 38 kDa in the beer extract. Immunoblot inhibition assays showed that malt extract was able to inhibit most of the IgE-binding bands in wheat and corn extracts, whereas corn did not produce significant inhibition to barley and malt extracts. This patient developed type I hypersensitivity to barley/malt and corn. Although she also showed IgE reactivity to wheat and other cereals, no symptoms were elicited upon ingestion of these cereals, probably indicating latent sensitization to them.

  7. Alcohol warnings in TV beer advertisements.

    Science.gov (United States)

    Slater, M D; Domenech, M M

    1995-05-01

    Mandated warnings are among the few steps Congress has taken to influence the use of legal substances such as alcohol. The usefulness of such warnings in discouraging abuse of alcohol is, however, controversial. This study examines the impact of televised warnings on probable antecedents of belief change not examined in previous research: confidence in beliefs about beer risks or benefits, and cognitive responses to the advertisements. The present study (N = 75 male and female college students) tests four of the warnings recommended in Senate Bill 674 (1993--the "Thurmond bill") edited into randomly sampled television beer advertisements, using a between-subjects treatment-and-control experimental design. The four advertisements or advertisement/warning pairs were counterbalanced and analyzed as a repeated measures factor. The study indicated, as hypothesized, that subjects exposed to warnings tended to have less confidence in their generally skeptical assessments of beer risks--a likely precursor to belief change in resistant populations. Repeated exposure to the advertisements alone also appeared to lead to increased confidence in generally positive assessments of beer benefits, whereas repeated exposure to warnings led to decreased confidence in such assessments. Repeated exposure to warnings also may have primed negative reactions to subsequent beer advertisements. These results suggest mechanisms by which alcohol warnings may over time influence beliefs. Measures used here may serve as useful criterion variables in future studies on warnings. Further attention to optimizing warning content and presentation is recommended.

  8. Californium production at the transuranium processing plant

    International Nuclear Information System (INIS)

    King, L.J.

    1976-01-01

    The Transuranium Processing Plant (TRU) at ORNL, which is the production, storage, and distribution center for the ERDA heavy element research program, is described. About 0.5 percent of 252 Cf is currently being produced. TRU is a hot-cell, chemical processing facility of advanced design. New concepts have been incorporated into the facility for absolute containment, remote operation, remote equipment installation, and remote maintenance. The facilities include a battery of nine heavily shielded process cells served by master-slave manipulators and eight laboratories, four on each of two floors. Processing includes chemical dissolution of the targets followed by a series of solvent extraction, ion exchange, and precipitation steps to separate and purify the transuranium elements. The transcurium elements Bk, Cf, Es, and Fm are distributed to users. Remote techniques are used to fabricate the Am and Cm into target rods for reirradiation in the HFIR. Californium-252 that is in excess of the needs of the heavy element research program and the Cf sales program is stored at TRU and processed repeatedly to recover the daughter product 248 Cm, which is a highly desirable research material

  9. Design of production process main shaft process with lean manufacturing to improve productivity

    Science.gov (United States)

    Siregar, I.; Nasution, A. A.; Andayani, U.; Anizar; Syahputri, K.

    2018-02-01

    This object research is one of manufacturing companies that produce oil palm machinery parts. In the production process there is delay in the completion of the Main shaft order. Delays in the completion of the order indicate the low productivity of the company in terms of resource utilization. This study aimed to obtain a draft improvement of production processes that can improve productivity by identifying and eliminating activities that do not add value (non-value added activity). One approach that can be used to reduce and eliminate non-value added activity is Lean Manufacturing. This study focuses on the identification of non-value added activity with value stream mapping analysis tools, while the elimination of non-value added activity is done with tools 5 whys and implementation of pull demand system. Based on the research known that non-value added activity on the production process of the main shaft is 9,509.51 minutes of total lead time 10,804.59 minutes. This shows the level of efficiency (Process Cycle Efficiency) in the production process of the main shaft is still very low by 11.89%. Estimation results of improvement showed a decrease in total lead time became 4,355.08 minutes and greater process cycle efficiency that is equal to 29.73%, which indicates that the process was nearing the concept of lean production.

  10. TBP production plant effluent treatment process

    International Nuclear Information System (INIS)

    Sriniwas, C.; Sugilal, G.; Wattal, P.K.

    2004-06-01

    TBP production facility at Heavy Water Plant, Talcher generates about 2000 litres of effluent per 200 kg batch. The effluent is basically an aqueous solution containing dissolved and dispersed organics such as dibutyl phosphate, butanol etc. The effluent has high salinity, chemical oxygen demand (30-80 g/L) and pungent odour. It requires treatment before discharge. A chemical precipitation process using ferric chloride was developed for quantitative separation of organics from the aqueous part of the effluent. This process facilitates the discharge of the aqueous effluent. Results of the laboratory and bench scale experiments on actual effluent samples are presented in this report. (author)

  11. Survey of pork, poultry, coffee, beer and pulses for ochratoxin A

    DEFF Research Database (Denmark)

    Jørgensen, Kevin

    1998-01-01

    Surveys have been carried out to estimate the levels of ochratoxin A in pork, poultry, coffee, beer and pulses.. A total of 286 samples were analysed The results show that compared with cereals and cereal products the contribution from the foods surveyed to the total intake of ochratoxin A by the......Surveys have been carried out to estimate the levels of ochratoxin A in pork, poultry, coffee, beer and pulses.. A total of 286 samples were analysed The results show that compared with cereals and cereal products the contribution from the foods surveyed to the total intake of ochratoxin...

  12. Development of Souvenir Production Transaction Processing System

    Science.gov (United States)

    Rumambi, H.; Kaparang, R.; Lintong, J.

    2018-01-01

    This research aims to design a souvenir production transaction processing system for the craftsmen in North Sulawesi. The craftsmen make very simple recordings about souvenir production transactions and use documents that are not in accordance with the generally accepted accounting practices. This research uses qualitative method. The data is collected through interviews, observations, documents and literatures studies. The research stages are conducted in preliminary studies, data collection, data analyzed and system design. The design of system is built from chart of account, accounting cycle and documents as input and get processed in accounting recording. The outputs are financial statements. The system design provides benefits for the craftsmen in assessing the financial performance and getting financing from bank.

  13. How green are the hydrogen production processes?

    International Nuclear Information System (INIS)

    Miele, Ph.; Demirci, U.B.

    2010-01-01

    Molecular hydrogen is recognised as being one of the most promising fuels alternate to fossil fuels. Unfortunately it only exists combined with other elements like e.g. oxygen in the case of water and therefore has to be produced. Today various methods for producing molecular hydrogen are being investigated. Besides its energy potential, molecular hydrogen is regarded as being a green energy carrier because it can be produced from renewable sources and its combustion/oxidation generates water. However as it has to be produced its greenness merits a deeper discussion especially stressing on its production routes. The goal of the present article is to discuss the relative greenness of the various hydrogen production processes on the basis of the twelve principles of green chemistry. It is mainly showed that the combination 'renewable raw materials, biological or electrochemical methods, and renewable energies (e.g. solar or wind)' undeniably makes the hydrogen production green. (authors)

  14. Radiation methods in dairy production and processing

    International Nuclear Information System (INIS)

    Ganguli, N.C.

    1975-01-01

    Various uses of radiotracers and radiation in dairy technology are described. In dairy production, radiotracers are used for studying: (1) rumen metabolism leading to protein synthesis (2) total body water, blood volume and sodium (3) minerals metabolism (4) relation between climatic stress and thyroid functioning of dairy animals (5) volume of milk in mammary glands (6) hormone level in dairy animals and (7) spermatozoa metabolism. In dairy processing, radiotracers are used for studying: (1) compositional analysis of milk and milk products and (2) efficiency of cleaning agents for cleaning dairy equipment. Ionizing radiation is used for: (1) preservation of milk and milk products and (2) sterilization of packaging materials. Radiation source has been used to monitor the over-run in ice-cream and the fill control for fluid in papar cartons. (M.G.B.)

  15. Process development for microbial transglutaminase production

    OpenAIRE

    Zhu, Y.

    1997-01-01

    Transglutaminase (EC 2.3.2.13) catalyses in vitro cross-linking reactions in various proteins. This enzyme has been used in attempts to improve the functional properties of protein foods. Up to now, commercial transglutaminase has been obtained from animal tissues. The complicated separation and purification procedure results in an extremely high price of the enzyme, which hampers a wide application in food processing. Recently, studies on the production of microbial tran...

  16. Alternative Fuels in Cement Clinker Production Process

    OpenAIRE

    , E Zaka; , R Pinguli; , J Gabili; , E Arapi

    2016-01-01

    Cement industry in Albania is experiencing a rapid development, but this industry is distinguished for high consumption of resources. Cement manufacturing companies do constantly researches on reducing the production cost by optimizing the equipments, replacing raw materials and fuel. However, alternative fuels should be alternative according to the process requirements, easily obtainable in quantity, and with a lower cost. Since the combustible fuels are becoming increasingly important, this...

  17. Production of castings by patternless process

    Directory of Open Access Journals (Sweden)

    R. Pastirčák

    2012-01-01

    Full Text Available This paper deals with production of safety inlay for steam locomotive valve by the Patternless Process method. For the moulds creation was used moulding mixtures of II. generation, whereas binder was used a water glass. CNC miller was used for creation of mould cavity. Core was created also by milling into block made of moulding compound. In this article will be presented also making of 3D model, setting of milling tool paths and parameters for milling.

  18. Unsuccessful Detection of Plant MicroRNAs in Beer, Extra Virgin Olive Oil and Human Plasma After an Acute Ingestion of Extra Virgin Olive Oil.

    Science.gov (United States)

    Micó, Victor; Martín, Roberto; Lasunción, Miguel A; Ordovás, Jose M; Daimiel, Lidia

    2016-03-01

    The recent description of the presence of exogenous plant microRNAs from rice in human plasma had profound implications for the interpretation of microRNAs function in human health. If validated, these results suggest that food should not be considered only as a macronutrient and micronutrient supplier but it could also be a way of genomic interchange between kingdoms. Subsequently, several studies have tried to replicate these results in rice and other plant foods and most of them have failed to find plant microRNAs in human plasma. In this scenario, we aimed to detect plant microRNAs in beer and extra virgin olive oil (EVOO)--two plant-derived liquid products frequently consumed in Spain--as well as in human plasma after an acute ingestion of EVOO. Our hypothesis was that microRNAs present in beer and EVOO raw material could survive manufacturing processes, be part of these liquid products, be absorbed by human gut and circulate in human plasma. To test this hypothesis, we first optimized the microRNA extraction protocol to extract microRNAs from beer and EVOO, and then tried to detect microRNAs in those samples and in plasma samples of healthy volunteers after an acute ingestion of EVOO.

  19. Applying the 2003 Beers Update to Elderly Medicare Enr...

    Data.gov (United States)

    U.S. Department of Health & Human Services — Applying the 2003 Beers Update to Elderly Medicare Enrollees in the Part D Program Inappropriate prescribing of certain medications known as Beers drugs may be...

  20. 27 CFR 25.206 - Removal of beer.

    Science.gov (United States)

    2010-04-01

    ... family use including use at organized affairs, exhibitions or competitions such as homemaker's contests... OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Beer for Personal Or Family Use § 25.206...

  1. Hot water, fresh beer, and salt

    International Nuclear Information System (INIS)

    Crawford, F.S.

    1990-01-01

    In the ''hot chocolate effect'' the best musical scales (those with the finest tone quality, largest range, and best tempo) are obtained by adding salt to a glass of hot water supersaturated with air. Good scales can also be obtained by adding salt to a glass of freshly opened beer (supersaturated with CO 2 ) provided you first (a) get rid of much of the excess CO 2 so as to produce smaller, hence slower, rising bubbles, and (b) get rid of the head of foam, which damps the standing wave and ruins the tone quality. Finally the old question, ''Do ionizing particles produce bubbles in fresh beer?'' is answered experimentally

  2. A Collection-Distribution Center Location and Allocation Optimization Model in Closed-Loop Supply Chain for Chinese Beer Industry

    OpenAIRE

    Kai Kang; Xiaoyu Wang; Yanfang Ma

    2017-01-01

    Recycling waste products is an environmental-friendly activity that can result in manufacturing cost saving and economic efficiency improving. In the beer industry, recycling bottles can reduce manufacturing cost and the industry’s carbon footprint. This paper presents a model for a collection-distribution center location and allocation problem in a closed-loop supply chain for the beer industry under a fuzzy random environment, in which the objectives are to minimize total costs and transpor...

  3. Power Ultrasound to Process Dairy Products

    Science.gov (United States)

    Bermúdez-Aguirre, Daniela; Barbosa-Cánovas, Gustavo V.

    Conventional methods of pasteurizing milk involve the use of heat regardless of treatment (batch, high temperature short time - HTST or ultra high temperature - UHT sterilization), and the quality of the milk is affected because of the use of high temperatures. Consequences of thermal treatment are a decrease in nutritional properties through the destruction of vitamins or denaturation of proteins, and sometimes the flavor of milk is undesirably changed. These changes are produced at the same time that the goal of the pasteurization process is achieved, which is to have a microbiological safe product, free of pathogenic bacteria, and to reduce the load of deteriorative microorganisms and enzymes, resulting in a product with a longer storage life.

  4. Testing scales for beer brand loyalty: The case of two brands of beer of the same producer

    DEFF Research Database (Denmark)

    Sudzina, Frantisek

    2017-01-01

    Loyalty consists of attitudinal and behavioral components. Attitudinal loyalty means that a customer is willing to purchase the particular product at any reasonable price. Behavioral loyalty means re-purchasing. The aim of the paper is to test scales for both types of loyalty towards Tuborg...... and Carlsberg beers, and to compare Cronbach's alphas for the two brands when evaluated by the same respondents. Both brands are produced by the Carlsberg Group, and both are lagers. The Carlsberg Group markets Tuborg as a more premium brand, and it also aims at women. Both validated loyalty scales - (repeat......) purchase loyalty, and attitudinal loyalty - used in the questionnaire consisted of two statements each....

  5. The fungicide triadimefon affects beer flavor and composition by influencing Saccharomyces cerevisiae metabolism

    Science.gov (United States)

    Kong, Zhiqiang; Li, Minmin; An, Jingjing; Chen, Jieying; Bao, Yuming; Francis, Frédéric; Dai, Xiaofeng

    2016-09-01

    Despite the fact that beer is produced on a large scale, the effects of pesticide residues on beer have been rarely investigated. In this study, we used micro-brewing settings to determine the effect of triadimefon on the growth of Saccharomyces cerevisiae and beer flavor. The yeast growth in medium was significantly inhibited (45%) at concentrations higher than 5 mg L-1, reaching 80% and 100% inhibition at 10 mg L-1 and 50 mg L-1, respectively. There were significant differences in sensory quality between beer samples fermented with and without triadimefon based on data obtained with an electronic tongue and nose. Such an effect was most likely underlain by changes in yeast fermentation activity, including decreased utilization of maltotriose and most amino acids, reduced production of isobutyl and isoamyl alcohols, and increased ethyl acetate content in the fungicide treated samples. Furthermore, yeast metabolic profiling by phenotype microarray and UPLC/TOF-MS showed that triadimefon caused significant changes in the metabolism of glutathione, phenylalanine and sphingolipids, and in sterol biosynthesis. Thus, triadimefon negatively affects beer sensory qualities by influencing the metabolic activity of S. cerevisiae during fermentation, emphasizing the necessity of stricter control over fungicide residues in brewing by the food industry.

  6. Process for production of a metal hydride

    Science.gov (United States)

    Allen, Nathan Tait; Butterick, III, Robert; Chin, Arthur Achhing; Millar, Dean Michael; Molzahn, David Craig

    2014-08-12

    A process for production of a metal hydride compound MH.sub.x, wherein x is one or two and M is an alkali metal, Be or Mg. The process comprises combining a compound of formula (R.sup.1O).sub.xM with aluminum, hydrogen and at least one metal selected from among titanium, zirconium, hafnium, niobium, vanadium, tantalum and iron to produce a compound of formula MH.sub.x. R.sup.1 is phenyl or phenyl substituted by at least one alkyl or alkoxy group. A mole ratio of aluminum to (R.sup.1O).sub.xM is from 0.1:1 to 1:1. The catalyst is present at a level of at least 200 ppm based on weight of aluminum.

  7. 21 CFR 820.70 - Production and process controls.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Production and process controls. 820.70 Section...) MEDICAL DEVICES QUALITY SYSTEM REGULATION Production and Process Controls § 820.70 Production and process controls. (a) General. Each manufacturer shall develop, conduct, control, and monitor production processes...

  8. Process technology and effects of spallation products: Circuit components, maintenance, and handling

    International Nuclear Information System (INIS)

    Sigg, B.; Haines, S.J.; Dressler, R.; McManamy, T.

    1996-01-01

    Working Session D included an assessment of the status of the technology and components required to: (1) remove impurities from the liquid metal (mercury or Pb-Bi) target flow loop including the effects of spallation products, (2) provide the flow parameters necessary for target operations, and (3) maintain the target system. A series of brief presentations were made to focus the discussion on these issues. The subjects of these presentations, and presenters were: (1) Spallation products and solubilities - R. Dressler; (2) Spallation products for Pb-Bi - Y. Orlov; (3) Clean/up/impurity removal components - B. Sigg; (4) open-quotes Road-Mapclose quotes and remote handling needs - T. McManamy; (5) Remote handling issues and development - M. Holding. The overall conclusion of this session was that, with the exception of (i) spallation product related processing issues, (ii) helium injection and clean-up, and (iii) specialized remote handling equipment, the technology for all other circuit components (excluding the target itself) exists. Operating systems at the Institute of Physics in Riga, Latvia (O. Lielausis) and at Ben-Gurion University in Beer Shiva, Israel (S. Lesin) have demonstrated that other liquid metal circuit components including pumps, heat exchangers, valves, seals, and piping are readily available and have been reliably used for many years. In the three areas listed above, the designs and analysis are not judged to be mature enough to determine whether and what types of technology development are required. Further design and analysis of the liquid metal target system is therefore needed to define flow circuit processing and remote handling equipment requirements and thereby identify any development needs

  9. Physical Properties for Lipids Based Process and Product Design

    DEFF Research Database (Denmark)

    Ana Perederic, Olivia; Kalakul, Sawitree; Sarup, Bent

    Lipid processing covers several oil and fats technologies such as: edible oil production, biodieselproduction, oleochemicals (e.g.: food additives, detergents) and pharmaceutical product manufacturing. New demands regarding design and development of better products and more sustainable processes...

  10. Management of Conflicts within Beer Drinking Settings

    African Journals Online (AJOL)

    toshiba

    2017-10-07

    Oct 7, 2017 ... the following aspects; prominent conflicts experienced in beer drinking places, causes of the conflicts and .... levels with some quarters reporting that 35% of men and 25% of women in Zimbabwe consume alcohol (GoZ ..... Katzenstein D. A. 1996, Risk factors for HIV infection at enrollment in an urban male.

  11. Microbial production of scleroglucan and downstream processing

    Directory of Open Access Journals (Sweden)

    Natalia Alejandra Castillo

    2015-10-01

    Full Text Available Synthetic petroleum-based polymers and natural plant polymers have the disadvantage of restricted sources, in addition to the non-biodegradability of the former ones. In contrast, eco-sustainable microbial polysaccharides, of low-cost and standardized production, represent an alternative to address this situation. With a strong global market, they attracted worldwide attention because of their novel and unique physico-chemical properties as well as varied industrial applications, and many of them are promptly becoming economically competitive. Scleroglucan, a beta-1,3-beta-1,6-glucan secreted by Sclerotium fungi, exhibits high potential for commercialization and may show different branching frequency, side-chain length and/or molecular weight depending on the producing strain or culture conditions. Water-solubility, viscosifying ability and wide stability over temperature, pH and salinity make scleroglucan useful for different biotechnological (enhanced oil recovery, food additives, drug delivery, cosmetic and pharmaceutical products, biocompatible materials, etc., and biomedical (immunoceutical, antitumor, etc. applications. It can be copiously produced at bioreactor scale under standardized conditions, where a high EPS concentration normally governs the process optimization. Operative and nutritional conditions, as well as the incidence of scleroglucan downstream processing will be discussed in this chapter. The relevance of using standardized inocula from selected strains and experiences concerning the intricate scleroglucan scaling-up will be also herein outlined.

  12. Pinellas Plant facts. [Products, processes, laboratory facilities

    Energy Technology Data Exchange (ETDEWEB)

    1986-09-01

    This plant was built in 1956 in response to a need for the manufacture of neutron generators, a principal component in nuclear weapons. The neutron generators consist of a miniaturized linear ion accelerator assembled with the pulsed electrical power supplies required for its operation. The ion accelerator, or neutron tube, requires ultra clean, high vacuum technology: hermetic seals between glass, ceramic, glass-ceramic, and metal materials: plus high voltage generation and measurement technology. The existence of these capabilities at the Pinellas Plant has led directly to the assignment of the lightning arrester connector, specialty capacitor, vacuum switch, and crystal resonator. Active and reserve batteries and the radioisotopically-powered thermoelectric generator draw on the materials measurement and controls technologies which are required to ensure neutron generator life. A product development and production capability in alumina ceramics, cermet (electrical) feedthroughs, and glass ceramics has become a specialty of the plant; the laboratories monitor the materials and processes used by the plant's commercial suppliers of ferroelectric ceramics. In addition to the manufacturing facility, a production development capability is maintained at the Pinellas Plant.

  13. Downstream Processing of Synechocystis for Biofuel Production

    Science.gov (United States)

    Sheng, Jie

    Lipids and free fatty acids (FFA) from cyanobacterium Synechocystis can be used for biofuel (e.g. biodiesel or renewable diesel) production. In order to utilize and scale up this technique, downstream processes including culturing and harvest, cell disruption, and extraction were studied. Several solvents/solvent systems were screened for lipid extraction from Synechocystis. Chloroform + methanol-based Folch and Bligh & Dyer methods were proved to be "gold standard" for small-scale analysis due to their highest lipid recoveries that were confirmed by their penetration of the cell membranes, higher polarity, and stronger interaction with hydrogen bonds. Less toxic solvents, such as methanol and MTBE, or direct transesterification of biomass (without preextraction step) gave only slightly lower lipid-extraction yields and can be considered for large-scale application. Sustained exposure to high and low temperature extremes severely lowered the biomass and lipid productivity. Temperature stress also triggered changes of lipid quality such as the degree of unsaturation; thus, it affected the productivities and quality of Synechocystis-derived biofuel. Pulsed electric field (PEF) was evaluated for cell disruption prior to lipid extraction. A treatment intensity > 35 kWh/m3 caused significant damage to the plasma membrane, cell wall, and thylakoid membrane, and it even led to complete disruption of some cells into fragments. Treatment by PEF enhanced the potential for the low-toxicity solvent isopropanol to access lipid molecules during subsequent solvent extraction, leading to lower usage of isopropanol for the same extraction efficiency. Other cell-disruption methods also were tested. Distinct disruption effects to the cell envelope, plasma membrane, and thylakoid membranes were observed that were related to extraction efficiency. Microwave and ultrasound had significant enhancement of lipid extraction. Autoclaving, ultrasound, and French press caused significant

  14. [Biosorption of lead ions on dried waste beer yeast and the analysis by FTIR].

    Science.gov (United States)

    Dai, Qun-Wei; Dong, Fa-Qin; Zhang, Wei

    2009-07-01

    The biosorption of lead ions on dried waste beer yeast was investigated with respect to the adsorption conditions and the biosorption mechanism was analyzed with the instruments of AAS, SEM/EDS and FTIR. The results show that the metal uptake value obtained was 47.6 mg x g(-1) and the adsorptive efficiency was above 90%. Under our experiment conditions, the biosorption of Pb2+ on dried waste beer yeast is a fast process. The biosroption quantity of Pb2+ on beer yeast cells was 47.6 mg x g(-1) and the adsorption efficiency obtained was 91.6% in fisrt 30 min, then the metal uptake value obtained was 48.8 mg x g(-1) and the adsorptive efficiency was above 94% at 90 min. The cells cracking and breaking off were seen after the biosorption of lead ions on beer yeast through SEM analysis, and the cytoplasts from yeast cell should be responsible for the last period biosorption of lead ions. EDS analysis also proved that lead ions were absorbed on the yeast cells. FTIR analysis showed that the infrared spectrograms are different at different pH and biosorption time, especially hydroxyl groups, carboxylate groups and amide groups have obviously changed. Amylase and amide of protein were considered as main components to participate the chemical absorption of lead ions on yeast cells. Consequently, dried waste beer yeast is an inexpensive, readily available adsorbent for metals and especially has a high adsorption capacity for lead ions.

  15. Transcriptome Sequence and Plasmid Copy Number Analysis of the Brewery Isolate Pediococcus claussenii ATCC BAA-344T during Growth in Beer

    Science.gov (United States)

    Pittet, Vanessa; Phister, Trevor G.; Ziola, Barry

    2013-01-01

    Growth of specific lactic acid bacteria in beer leads to spoiled product and economic loss for the brewing industry. Microbial growth is typically inhibited by the combined stresses found in beer (e.g., ethanol, hops, low pH, minimal nutrients); however, certain bacteria have adapted to grow in this harsh environment. Considering little is known about the mechanisms used by bacteria to grow in and spoil beer, transcriptome sequencing was performed on a variant of the beer-spoilage organism Pediococcus claussenii ATCC BAA-344T (Pc344-358). Illumina sequencing was used to compare the transcript levels in Pc344-358 growing mid-exponentially in beer to those in nutrient-rich MRS broth. Various operons demonstrated high gene expression in beer, several of which are involved in nutrient acquisition and overcoming the inhibitory effects of hop compounds. As well, genes functioning in cell membrane modification and biosynthesis demonstrated significantly higher transcript levels in Pc344-358 growing in beer. Three plasmids had the majority of their genes showing increased transcript levels in beer, whereas the two cryptic plasmids showed slightly decreased gene expression. Follow-up analysis of plasmid copy number in both growth environments revealed similar trends, where more copies of the three non-cryptic plasmids were found in Pc344-358 growing in beer. Transcriptome sequencing also enabled the addition of several genes to the P . claussenii ATCC BAA-344T genome annotation, some of which are putatively transcribed as non-coding RNAs. The sequencing results not only provide the first transcriptome description of a beer-spoilage organism while growing in beer, but they also highlight several targets for future exploration, including genes that may have a role in the general stress response of lactic acid bacteria. PMID:24040005

  16. Cascaded processing in written compound word production.

    Science.gov (United States)

    Bertram, Raymond; Tønnessen, Finn Egil; Strömqvist, Sven; Hyönä, Jukka; Niemi, Pekka

    2015-01-01

    In this study we investigated the intricate interplay between central linguistic processing and peripheral motor processes during typewriting. Participants had to typewrite two-constituent (noun-noun) Finnish compounds in response to picture presentation while their typing behavior was registered. As dependent measures we used writing onset time to assess what processes were completed before writing and inter-key intervals to assess what processes were going on during writing. It was found that writing onset time was determined by whole word frequency rather than constituent frequencies, indicating that compound words are retrieved as whole orthographic units before writing is initiated. In addition, we found that the length of the first syllable also affects writing onset time, indicating that the first syllable is fully prepared before writing commences. The inter-key interval results showed that linguistic planning is not fully ready before writing, but cascades into the motor execution phase. More specifically, inter-key intervals were largest at syllable and morpheme boundaries, supporting the view that additional linguistic planning takes place at these boundaries. Bigram and trigram frequency also affected inter-key intervals with shorter intervals corresponding to higher frequencies. This can be explained by stronger memory traces for frequently co-occurring letter sequences in the motor memory for typewriting. These frequency effects were even larger in the second than in the first constituent, indicating that low-level motor memory starts to become more important during the course of writing compound words. We discuss our results in the light of current models of morphological processing and written word production.

  17. Agronomic performance and beer quality assessment of twenty hop cultivars grown in Central Italy

    Directory of Open Access Journals (Sweden)

    Francesco Rossini

    2016-08-01

    Full Text Available Hop market and beer industry have always been of secondary relevance in Italy as compared to grape and wine sector. Hence, hop cultivars and the information for growing hops have been generated almost entirely from the major hop production countries. Identifying cultivars that perform well in Mediterranean environments is therefore essential to successfully start hop cultivation and breeding activity in this new growing region. To evaluate the intraspecific diversity of hop in Central Italy, 20 female hop genotypes with different origin were screened during three growing seasons (2013-2015 in an experimental hop yard. Cones yield, plant height and crop phenology were evaluated to determine which cultivars were best suited to the Mediterranean climate. Moreover, given the rising interest for the development of local beers with distinguishing aroma, a sensory analysis was performed and beers flavoured with locally produced and imported cones were compared. A significant diversity among cultivars was found for all parameters investigated. The results indicated that weather condition during flowering and development of cones markedly affected yield and plant height. Cones yield was negatively correlated with thermal time (r=–0.5, P<0.05 to harvest and positively with plant height (r=0.56, P<0.05. Cascade, Hallertauer Magnum, Hersbrucker Spat and Yeoman showed the best adaptability to the Mediterranean growing conditions as they were the top-performing cultivars across the three years. Sensory analysis evidenced the importance of cultivar selection as determining factor for flavouring properties of beers. In general, results showed that the origin of cones strongly affected the mouth feel of beers. More complex and appreciated aroma profiles were identified for beers flavoured with local cones than those hopped with commercial products.

  18. Survey of pork, poultry, coffee, beer and pulses for ochratoxin A

    DEFF Research Database (Denmark)

    Jørgensen, Kevin

    1998-01-01

    Surveys have been carried out to estimate the levels of ochratoxin A in pork, poultry, coffee, beer and pulses.. A total of 286 samples were analysed The results show that compared with cereals and cereal products the contribution from the foods surveyed to the total intake of ochratoxin...

  19. Consuming non-alcoholic beer and other beverages during pregnancy and breastfeeding

    OpenAIRE

    Adiong, John Patrick; Kim, Eunji; Koren, Gideon; Bozzo, Pina

    2014-01-01

    Question An increasing number of my patients are asking about the safety of consuming non-alcoholic beer and other alcohol-free versions of alcoholic beverages during pregnancy and breastfeeding, as they believe that these drinks might be a “safer” alternative to regular alcoholic beverages. What are Motherisk’s recommendations regarding these products?

  20. Absence of fks1p in lager brewing yeast results in aberrant cell wall composition and improved beer flavor stability.

    Science.gov (United States)

    Wang, Jin-jing; Xu, Wei-na; Li, Xin'er; Li, Jia; Li, Qi

    2014-06-01

    The flavor stability during storage is very important to the freshness and shelf life of beer. However, beer fermented with a yeast strain which is prone to autolyze will significantly affect the flavor of product. In this study, the gene encoding β-1,3-glucan synthetase catalytic subunit (fks1) of the lager yeast was destroyed via self-clone strategy. β-1,3-glucan is the principle cell wall component, so fks1 disruption caused a decrease in β-1,3-glucan level and increase in chitin level in cell wall, resulting in the increased cell wall thickness. Comparing with wild-type strain, the mutant strain had 39.9 and 63.41 % less leakage of octanoic acid and decanoic acid which would significantly affect the flavor of beer during storage. Moreover, the results of European Brewery Convention tube fermentation test showed that the genetic manipulation to the industrial brewing yeast helped with the anti-staling ability, rather than affecting the fermentation ability. The thiobarbituric acid value reduced by 65.59 %, and the resistant staling value increased by 26.56 %. Moreover, the anti-staling index of the beer fermented with mutant strain increased by 2.64-fold than that from wild-type strain respectively. China has the most production and consumption of beer around the world, so the quality of beer has a significant impact on Chinese beer industry. The result of this study could help with the improvement of the quality of beer in China as well as around the world.

  1. Occurrence of ochratoxin A in commodities and processed food - A review of EU occurrence data

    DEFF Research Database (Denmark)

    Jørgensen, Kevin

    2005-01-01

    A brief review on the occurrence of ochratoxin A in commodities and processed food on the European market (meat and meat products, cereal and cereal products, spices, beer, cocoa and derived products, coffee, wine, dried vine fruits, grape juice) is given in an historical perspective based on two...

  2. Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast.

    Science.gov (United States)

    Rong, Lei; Peng, Li-Juan; Ho, Chi-Tang; Yan, Shou-He; Meurens, Marc; Zhang, Zheng-Zhu; Li, Da-Xiang; Wan, Xiao-Chun; Bao, Guan-Hu; Gao, Xue-Ling; Ling, Tie-Jun

    2016-04-15

    Green tea, oolong tea and black tea were separately introduced to brew three kinds of tea beers. A model was designed to investigate the tea beer flavour character. Comparison of the volatiles between the sample of tea beer plus water mixture (TBW) and the sample of combination of tea infusion and normal beer (CTB) was accomplished by triangular sensory test and HS-SPME GC-MS analysis. The PCA of GC-MS data not only showed a significant difference between volatile features of each TBW and CTB group, but also suggested some key compounds to distinguish TBW from CTB. The results of GC-MS showed that the relative concentrations of many typical tea volatiles were significantly changed after the brewing process. More interestingly, the behaviour of yeast fermentation was influenced by tea components. A potential interaction between tea components and lager yeast could be suggested. Copyright © 2015 Elsevier Ltd. All rights reserved.

  3. Methylated liquor treatment process in caffeine production

    Science.gov (United States)

    Zhou, Junbo; Yang, Mingyang; Huang, Wenjia; Cui, Shenglu; Gao, Liping

    2018-02-01

    The caffeine production process produces a large amount of sodium methyl sulphate in the methylated mother liquor. In order to recycle this part of ingredient, we use the mother liquid of Shijiazhuang Xin Nuowei Pharmaceutical Co., Ltd. as the object of study, the use of “nanofiltration (NF) - Dish Type Reverse Osmosis (DTRO) “combination of membrane technology for desalination and concentration. The experimental results show that the concentration of sodium sulfate in the nanofiltration solution is 0.37 g • L -1, the rejection rate is 98%, and the concentration of sodium methyl sulfate in DTRO concentrated solution is 453.80 g • L -1, which meets the requirements of the enterprise.

  4. Kanban simulation model for production process optimization

    Directory of Open Access Journals (Sweden)

    Golchev Riste

    2015-01-01

    Full Text Available A long time has passed since the KANBAN system has been established as an efficient method for coping with the excessive inventory. Still, the possibilities for its improvement through its integration with other different approaches should be investigated further. The basic research challenge of this paper is to present benefits of KANBAN implementation supported with Discrete Event Simulation (DES. In that direction, at the beginning, the basics of KANBAN system are presented with emphasis on the information and material flow, together with a methodology for implementation of KANBAN system. Certain analysis on combining the simulation with this methodology is presented. The paper is concluded with a practical example which shows that through understanding the philosophy of the implementation methodology of KANBAN system and the simulation methodology, a simulation model can be created which can serve as a basis for a variety of experiments that can be conducted within a short period of time, resulting with production process optimization.

  5. Bacteriophage Applications for Food Production and Processing.

    Science.gov (United States)

    Moye, Zachary D; Woolston, Joelle; Sulakvelidze, Alexander

    2018-04-19

    Foodborne illnesses remain a major cause of hospitalization and death worldwide despite many advances in food sanitation techniques and pathogen surveillance. Traditional antimicrobial methods, such as pasteurization, high pressure processing, irradiation, and chemical disinfectants are capable of reducing microbial populations in foods to varying degrees, but they also have considerable drawbacks, such as a large initial investment, potential damage to processing equipment due to their corrosive nature, and a deleterious impact on organoleptic qualities (and possibly the nutritional value) of foods. Perhaps most importantly, these decontamination strategies kill indiscriminately, including many—often beneficial—bacteria that are naturally present in foods. One promising technique that addresses several of these shortcomings is bacteriophage biocontrol, a green and natural method that uses lytic bacteriophages isolated from the environment to specifically target pathogenic bacteria and eliminate them from (or significantly reduce their levels in) foods. Since the initial conception of using bacteriophages on foods, a substantial number of research reports have described the use of bacteriophage biocontrol to target a variety of bacterial pathogens in various foods, ranging from ready-to-eat deli meats to fresh fruits and vegetables, and the number of commercially available products containing bacteriophages approved for use in food safety applications has also been steadily increasing. Though some challenges remain, bacteriophage biocontrol is increasingly recognized as an attractive modality in our arsenal of tools for safely and naturally eliminating pathogenic bacteria from foods.

  6. [Optimization of the pertussis vaccine production process].

    Science.gov (United States)

    Germán Santiago, J; Zamora, N; de la Rosa, E; Alba Carrión, C; Padrón, P; Hernández, M; Betancourt, M; Moretti, N

    1995-01-01

    The production of Pertussis Vaccine was reevaluated at the Instituto Nacional de Higiene "Rafael Rangel" in order to optimise it in terms of vaccine yield, potency, specific toxicity and efficiency (cost per doses). Four different processes, using two culture media (Cohen-Wheeler and Fermentación Glutamato Prolina-1) and two types of bioreactors (25 L Fermentador Caracas and a 450 L industrial fermentor) were compared. Runs were started from freeze-dried strains (134 or 509) and continued until the obtention of the maximal yield. It was found that the combination Fermentación Glutamato Prolina-1/industrial fermentor, shortened the process to 40 hours while consistently yielding a vaccine of higher potency (7.91 +/- 2.56 IU/human dose) and lower specific toxicity in a mice bioassay. In addition, the physical aspect of the preparation was rather homogeneous and free of dark aggregates. Most importantly, the biomass yield more than doubled those of the Fermentador Caracas using the two different media and that in the industrial fermentor with the Cohen-Wheeler medium. Therefore, the cost per doses was substantially decreased.

  7. Independent Innovation System of China's Agricultural Products Processing Industry

    OpenAIRE

    Ren, Ailian

    2009-01-01

    This paper introduces the importance of innovation system for agricultural products processing industry. Based on the principles of openness, dynamics, systematization, outstanding industrial characteristics and close cooperation, a diversified agro-processing innovation system is constructed. It is an innovation subject system of agricultural products processing industry which takes agricultural products processing industry as the core, independent innovation as the center, and university, s...

  8. Structuring user-centred product development processes

    NARCIS (Netherlands)

    Hoolhorst, F.W.B.

    2012-01-01

    Within the last decades, product development industry has found itself facing a general increase in product use problems. These problems originate from a mismatch between the actual functionality that the product provides and the afforded product-user interaction versus the user’s expectations

  9. Product quality driven food process design

    NARCIS (Netherlands)

    Hadiyanto, M.

    2007-01-01

    Consumers evaluate food products on their quality, and thus the product quality is a main target in industrial food production. In the last decade there has been a remarkable increase of interest of the food industry to put food product quality central in innovation. However, quality itself is

  10. Simulation and Flexibility Analysis of Milk Production Process

    DEFF Research Database (Denmark)

    Cheng, Hongyuan; Friis, Alan

    . Such flexible dairy production line can adjust its production pace in manufacturing different products without replacing existing equipment in the production line. In this work, the dairy process simulator is applied to study the flexibility of milk production line. In the same production line, various...

  11. Pollutant in palm oil production process.

    Science.gov (United States)

    Hosseini, Seyed Ehsan; Abdul Wahid, Mazlan

    2015-07-01

    Palm oil mill effluent (POME) is a by-product of the palm industry and it releases large amounts of greenhouse gases (GHGs). Water systems are also contaminated by POME if it is released into nonstandard ponds or rivers where it endangers the lives of fish and water fowl. In this paper, the environmental bottlenecks faced by palm oil production were investigated by analyzing the data collected from wet extraction palm oil mills (POMs) located in Malaysia. Strategies for reducing pollution and technologies for GHG reduction from the wet extraction POMs were also proposed. Average GHG emissions produced from processing 1 ton of crude palm oil (CPO) was 1100 kg CO2eq. This amount can be reduced to 200 kg CO2eq by capturing biogases. The amount of GHG emissions from open ponds could be decreased from 225 to 25 kg CO2eq/MT CPO by covering the ponds. Installation of biogas capturing system can decrease the average of chemical oxygen demand (COD) to about 17,100 mg/L and stabilizing ponds in the final step could decrease COD to 5220 mg/L. Using a biogas capturing system allows for the reduction of COD by 80% and simultaneously using a biogas capturing system and by stabilizing ponds can mitigate COD by 96%. Other ways to reduce the pollution caused by POME, including the installation of wet scrubber vessels and increasing the performance of biogas recovery and biogas upgrading systems, are studied in this paper. Around 0.87 m3 POME is produced per 1 ton palm fruit milled. POME consists of around 2% oil, 2-4% suspended solid, 94-96% water. In palm oil mills, more than 90% of GHGs were emitted from POME. From 1 ton crude palm oil, 1100 kg CO2eq GHGs are generated, which can be reduced to 200 kg CO2eq by installation of biogas capturing equipment.

  12. The Influence of Color on the Consumer's Experience of Beer.

    Science.gov (United States)

    Carvalho, Felipe Reinoso; Moors, Pieter; Wagemans, Johan; Spence, Charles

    2017-01-01

    Visual appearance (e.g., color) cues set expectations regarding the likely taste and flavor properties of food and drink. These expectations may, in turn, anchor the subsequent tasting experience. In the present study, we examined the influence of the color of a beer on the consumer's experience. Dark and pale beers were evaluated both before and after tasting. Importantly, these beers were indistinguishable in terms of their taste/flavor when tasted without any visual cues. The results indicate that the differing visual appearance of the beers led to clear differences in expected taste/flavor. However, after tasting, no differences in flavor ratings were observed, indicating that the expectations based on visual cues did not influence the actual tasting experience. The participants also expected the dark beer to be more expensive than the pale one. These outcomes suggest that changes in the visual appearance of a beer lead to significant changes in the way in which consumers expect the beer to taste. At the same time, however, our findings also suggest the need for more evidence to be collected in order to determine the boundary conditions on when such crossmodal expectations may vs. may not affect the tasting experience. Highlights: The expected flavor of a beer is affected by its visual appearance. No differences in flavor ratings were observed on tasting. Consumers expect dark beers to be more expensive than pale/amber beers.

  13. Atmospheric Processing Module for Mars Propellant Production

    Science.gov (United States)

    Muscatello, Anthony C.

    2014-01-01

    The multi-NASA center Mars Atmosphere and Regolith COllectorPrOcessor for Lander Operations (MARCO POLO) project was established to build and demonstrate a methaneoxygen propellant production system in a Mars analog environment. Work at the Kennedy Space Center (KSC) Applied Chemistry Laboratory is focused on the Atmospheric Processing Module (APM). The purpose of the APM is to freeze carbon dioxide from a simulated Martian atmosphere containing the minor components nitrogen, argon, carbon monoxide, and water vapor at Martian pressures (8 torr) by using dual cryocoolers with alternating cycles of freezing and sublimation. The resulting pressurized CO(sub 2) is fed to a methanation subsystem where it is catalytically combined with hydrogen in a Sabatier reactor supplied by the Johnson Space Center (JSC) to make methane and water vapor. We first used a simplified once-through setup and later employed a H(sub 2)CO(sub 2) recycling system to improve process efficiency. This presentation and paper will cover (1) the design and selection of major hardware items, such as the cryocoolers, pumps, tanks, chillers, and membrane separators, (2) the determination of the optimal cold head design and flow rates needed to meet the collection requirement of 88 g CO(sub 2) hr for 14 hr, (3) the testing of the CO(sub 2) freezer subsystem, and (4) the integration and testing of the two subsystems to verify the desired production rate of 31.7 g CH(sub 4) hr and 71.3 g H(sub 2)O hr along with verification of their purity. The resulting 2.22 kg of CH(sub 2)O(sub 2) propellant per 14 hr day (including O(sub 2) from electrolysis of water recovered from regolith, which also supplies the H(sub 2) for methanation) is of the scale needed for a Mars Sample Return mission. In addition, the significance of the project to NASAs new Mars exploration plans will be discussed.

  14. Flexibility Study of a Liquid Food Production Process

    DEFF Research Database (Denmark)

    Cheng, Hongyuan; Friis, Alan

    2006-01-01

    Applying process engineering simulation method to model the processing of liquid food can provide a way to build a flexible food factory that can efficiently offer a wide range of tailored products in short delivery time. A milk production process, as an example, is simulated using a process...... engineering software to investigate the process operation conditions and flexibility. The established simulation method can be adapted to simulate similar liquid food production processes through suitable modifications....

  15. Writing in dyslexia: product and process.

    Science.gov (United States)

    Morken, Frøydis; Helland, Turid

    2013-08-01

    Research on dyslexia has largely centred on reading. The aim of this study was to assess the writing of 13 children with and 28 without dyslexia at age 11 years. A programme for keystroke logging was used to allow recording of typing activity as the children performed a sentence dictation task. Five sentences were read aloud twice each. The task was to type the sentence as correctly as possible, with no time constraints. The data were analysed from a product (spelling, grammar and semantics) and process (transcription fluency and revisions) perspective, using repeated measures ANOVA and t-tests to investigate group differences. Furthermore, the data were correlated with measures of rapid automatic naming and working memory. Results showed that the group with dyslexia revised their texts as much as the typical group, but they used more time, and the result was poorer. Moreover, rapid automatic naming correlated with transcription fluency, and working memory correlated with the number of semantic errors. This shows that dyslexia is generally not an issue of effort and that cognitive skills that are known to be important for reading also affect writing. Copyright © 2013 John Wiley & Sons, Ltd.

  16. Operational impact of product variety in the process industry

    DEFF Research Database (Denmark)

    Moseley, Alexandria Lee; Hvam, Lars; Herbert-Hansen, Zaza Nadja Lee

    2016-01-01

    The purpose of this research article is to examine the impact of product variety on production performance in the process industry. As the number of product variants sold by a process company typically impacts the run length, production data from a mineral wool insulation manufacturer is analyzed...... variants and their production sequence must also be considered. Based on the findings, a method for quantifying the production cost of product variety in the process industry is developed, add ing to the literature a rich case howcasing factors which influence production performance and the impact...... is measured with metrics....

  17. Simultaneous control of apparent extract and volatile compounds concentrations in low-malt beer fermentation.

    Science.gov (United States)

    Kobayashi, Michiko; Nagahisa, Keisuke; Shimizu, Hiroshi; Shioya, Suteaki

    2006-12-01

    Volatile compounds cause undesirable flavor when their concentrations exceed threshold values in beer fermentation. The objective of this study is to develop a system for controlling apparent extract concentration, which indicates the fermentation degree and which should be decreased below a targeted value at a fixed time under a constraint of tolerable amounts of volatile compounds. In beer fermentation, even though the production of volatile compounds is suppressed by maintaining a low fermentation temperature, a low temperature causes a delay in the control of apparent extract concentration. Volatile compound concentration was estimated on-line, and the simulation of apparent extract consumption and volatile compound production was performed. To formulate various beer tastes and conserve energy for attemperation, optimal temperature profiles were determined using a genetic algorithm (GA). The developed feedback control of the brewing temperature profile was successfully applied, and apparent extract and volatile compound concentrations at a fixed time reached their target concentrations. Additionally, the control technique developed in this study enables us to brew a wide variety of beers with different tastes.

  18. Interactive Multimedia Design and Production Processes.

    Science.gov (United States)

    Liu, Min; Jones, Colleen; Hemstreet, Susan

    1998-01-01

    A study involving interviews with experienced educational multimedia developers examined multimedia production, professional roles and responsibilities, factors contributing to successful multimedia development, production tips and techniques from practitioners, and hardware and software. Article discusses implications of the findings and makes…

  19. Process and product-oriented environmental policy

    DEFF Research Database (Denmark)

    Smink, Carla Kornelia; Nielsen, Eskild Holm; Jørgensen, Tine Herreborg

    2003-01-01

    The article focuses on end-of-life vehicle regulations and product chain management in relation to South Africa.......The article focuses on end-of-life vehicle regulations and product chain management in relation to South Africa....

  20. Susceptibility of Pediococcus isolates to antimicrobial compounds in relation to hop-resistance and beer-spoilage

    Directory of Open Access Journals (Sweden)

    Ziola Barry

    2009-09-01

    Full Text Available Abstract Background Though important in the context of food microbiology and as potential pathogens in immuno-compromised humans, bacterial isolates belonging to the genus Pediococcus are best known for their association with contamination of ethanol fermentation processes (beer, wine, or fuel ethanol. Use of antimicrobial compounds (e.g., hop-compounds, Penicillin by some industries to combat Pediococcus contaminants is long-standing, yet knowledge about the resistance of pediococci to antimicrobial agents is minimal. Here we examined Pediococcus isolates to determine whether antibiotic resistance is associated with resistance to hops, presence of genes known to correlate with beer spoilage, or with ability to grow in beer. Results Lactic acid bacteria susceptibility test broth medium (LSM used in combination with commercially available GPN3F antimicrobial susceptibility plates was an effective method for assessing antimicrobial susceptibility of Pediococcus isolates. We report the finding of Vancomycin-susceptible Pediococcus isolates from four species. Interestingly, we found that hop-resistant, beer-spoilage, and beer-spoilage gene-harbouring isolates had a tendency to be more susceptible, rather than more resistant, to antimicrobial compounds. Conclusion Our findings indicate that the mechanisms involved in conferring hop-resistance or ability to spoil beer by Pediococcus isolates are not associated with resistance to antibiotics commonly used for treatment of human infections. Also, Vancomycin-resistance was found to be isolate-specific and not intrinsic to the genus as previously believed.

  1. Susceptibility of Pediococcus isolates to antimicrobial compounds in relation to hop-resistance and beer-spoilage.

    Science.gov (United States)

    Haakensen, Monique; Vickers, David M; Ziola, Barry

    2009-09-07

    Though important in the context of food microbiology and as potential pathogens in immuno-compromised humans, bacterial isolates belonging to the genus Pediococcus are best known for their association with contamination of ethanol fermentation processes (beer, wine, or fuel ethanol). Use of antimicrobial compounds (e.g., hop-compounds, Penicillin) by some industries to combat Pediococcus contaminants is long-standing, yet knowledge about the resistance of pediococci to antimicrobial agents is minimal. Here we examined Pediococcus isolates to determine whether antibiotic resistance is associated with resistance to hops, presence of genes known to correlate with beer spoilage, or with ability to grow in beer. Lactic acid bacteria susceptibility test broth medium (LSM) used in combination with commercially available GPN3F antimicrobial susceptibility plates was an effective method for assessing antimicrobial susceptibility of Pediococcus isolates. We report the finding of Vancomycin-susceptible Pediococcus isolates from four species. Interestingly, we found that hop-resistant, beer-spoilage, and beer-spoilage gene-harbouring isolates had a tendency to be more susceptible, rather than more resistant, to antimicrobial compounds. Our findings indicate that the mechanisms involved in conferring hop-resistance or ability to spoil beer by Pediococcus isolates are not associated with resistance to antibiotics commonly used for treatment of human infections. Also, Vancomycin-resistance was found to be isolate-specific and not intrinsic to the genus as previously believed.

  2. Supply Chain Collaboration under Uncertainty in the Albanian Beer Market

    Directory of Open Access Journals (Sweden)

    Denisa MAMILLO

    2015-03-01

    Full Text Available Today supply chain uncertainty is higher due to the global crisis, the fast changing technology and the increasing vulnerability of supply chains. Companies use different strategies to reduce uncertainty, like building agile supply chains, increasing resilience, postponement, etc. All these strategies require strong supply chain collaboration. Although research interest in supply chain collaboration is growing, no research has been done in Albania. This paper is one of the first to investigate supply chain management practices and the extent of supply chain collaboration in the Albanian beer industry. The aim of this research is twofold: first, to investigate how supply chain uncertainty influences the extent of collaboration with the supply chain members, and second, to analyze how organizational culture facilitates the collaboration process. Semi-structured interviews were conducted with the managers of the main beer companies. A guide questionnaire was prepared. It consisted of open and rate-scale questions about supply chain collaboration, supply chain uncertainty, supply chain management practices and organizational culture. The research will show that a high level of supply chain uncertainty does not always lead to a high degree of collaboration with the supply chain members. Organizational culture is the key driver of a successful collaboration. Not all types of culture can facilitate collaboration but only the ones with an external orientation.

  3. Situational Process Improvement in Software Product Management

    NARCIS (Netherlands)

    Bekkers, W.J.

    2012-01-01

    Product management has become an essential strategic practice in most companies. This is increasingly more so in the software domain. Here organizations are rapidly evolving their products, have to deal with thousands of requirements, large numbers of stakeholders, and the alignment between products

  4. Innovative Processes and Products for Mass Customization

    DEFF Research Database (Denmark)

    Blecker, Thorsten; Edwards, Kasper; Hvam, Lars

    simultaneously keeping costs and delivery times low following the approach of mass customization. But the majority of the SMEs with product platforms cannot afford to develop an individual product configurator. Therefore they have a large demand for a more cost-effective and flexible product configuration...

  5. Learning and improvement in product innovation processes: Enabling behaviors

    NARCIS (Netherlands)

    Gieskes, J.F.B.; Langenberg, Ilse

    2001-01-01

    Product Innovation is described as a continuous and cross-functional process involving all stages in the product life cycle. This approach gives way to study product innovation processes from a continuous improvement and learning viewpoint. The Continuous Improvement in the global product MAnagement

  6. Comparative genome analysis of Pediococcus damnosus LMG 28219, a strain well-adapted to the beer environment.

    Science.gov (United States)

    Snauwaert, Isabel; Stragier, Pieter; De Vuyst, Luc; Vandamme, Peter

    2015-04-03

    Pediococcus damnosus LMG 28219 is a lactic acid bacterium dominating the maturation phase of Flemish acid beer productions. It proved to be capable of growing in beer, thereby resisting this environment, which is unfavorable for microbial growth. The molecular mechanisms underlying its metabolic capabilities and niche adaptations were unknown up to now. In the present study, whole-genome sequencing and comparative genome analysis were used to investigate this strain's mechanisms to reside in the beer niche, with special focus on not only stress and hop resistances but also folate biosynthesis and exopolysaccharide (EPS) production. The draft genome sequence of P. damnosus LMG 28219 harbored 183 contigs, including an intact prophage region and several coding sequences involved in plasmid replication. The annotation of 2178 coding sequences revealed the presence of many transporters and transcriptional regulators and several genes involved in oxidative stress response, hop resistance, de novo folate biosynthesis, and EPS production. Comparative genome analysis of P. damnosus LMG 28219 with Pediococcus claussenii ATCC BAA-344(T) (beer origin) and Pediococcus pentosaceus ATCC 25745 (plant origin) revealed that various hop resistance genes and genes involved in de novo folate biosynthesis were unique to the strains isolated from beer. This contrasted with the genes related to osmotic stress responses, which were shared between the strains compared. Furthermore, transcriptional regulators were enriched in the genomes of bacteria capable of growth in beer, suggesting that those cause rapid up- or down-regulation of gene expression. Genome sequence analysis of P. damnosus LMG 28219 provided insights into the underlying mechanisms of its adaptation to the beer niche. The results presented will enable analysis of the transcriptome and proteome of P. damnosus LMG 28219, which will result in additional knowledge on its metabolic activities.

  7. Processes for production of alternative waste forms

    International Nuclear Information System (INIS)

    Ross, W.A.; Rusin, J.M.; McElroy, J.L.

    1979-01-01

    During the past 20 years, numerous waste forms and processes have been proposed for solidification of high-level radioactive wastes (HLW). The number has increased significantly during the past 3 to 4 years. At least five factors must be considered in selecting the waste form and process method: 1) processing flexibility, 2) waste loading, 3) canister size and stability, 4) waste form inertness and stability, and 5) processing complexity. This paper describes various waste form processes and operations, and a simple system is proposed for making comparisons. This system suggests that one goal for processes would be to reduce the number of process steps, thereby providing less complex processing systems

  8. Branding and Performance in the Global Beer Market

    DEFF Research Database (Denmark)

    Madsen, Erik Strøjer

    The mass market for beers is served by a few global breweries in an oligopoly structure covering most of the world market. The homogeneity of their main lager beers are very high and produced at large scaled plants at low costs. However, the breweries spend large amounts of money to promote some...... of the lager beers as premium beers and at a high and increasing price premium. Based on a database with prices for standard and premium lager, the paper study the development in the consumption of different types of beers on the global market in recent years. We estimate the price premium on premium beers...... and relate it to the rapid change in the oligopoly structure of the market through the merger and acquisition activities....

  9. Process performance and product quality in an integrated continuous antibody production process.

    Science.gov (United States)

    Karst, Daniel J; Steinebach, Fabian; Soos, Miroslav; Morbidelli, Massimo

    2017-02-01

    Continuous manufacturing is currently being seriously considered in the biopharmaceutical industry as the possible new paradigm for producing therapeutic proteins, due to production cost and product quality related benefits. In this study, a monoclonal antibody producing CHO cell line was cultured in perfusion mode and connected to a continuous affinity capture step. The reliable and stable integration of the two systems was enabled by suitable control loops, regulating the continuous volumetric flow and adapting the operating conditions of the capture process. For the latter, an at-line HPLC measurement of the harvest concentration subsequent to the bioreactor was combined with a mechanistic model of the capture chromatographic unit. Thereby, optimal buffer consumption and productivity throughout the process was realized while always maintaining a yield above the target value of 99%. Stable operation was achieved at three consecutive viable cell density set points (20, 60, and 40 × 10 6 cells/mL), together with consistent product quality in terms of aggregates, fragments, charge isoforms, and N-linked glycosylation. In addition, different values for these product quality attributes such as N-linked glycosylation, charge variants, and aggregate content were measured at the different steady states. As expected, the amount of released DNA and HCP was significantly reduced by the capture step for all considered upstream operating conditions. This study is exemplary for the potential of enhancing product quality control and modulation by integrated continuous manufacturing. Biotechnol. Bioeng. 2017;114: 298-307. © 2016 Wiley Periodicals, Inc. © 2016 Wiley Periodicals, Inc.

  10. From Sentence Production to Text Production: Investigating Fundamental Processes.

    Science.gov (United States)

    Fayol, Michel

    1991-01-01

    Presents a review of cognitive psychology research dealing with the organization and functioning of oral and written language production mechanisms. Discusses works dealing with the microstructural aspects of language, primarily oral production. Describes how the research perspective has evolved from modular to connectionist models. Examines the…

  11. Assessment of beer quality based on foamability and chemical composition using computer vision algorithms, near infrared spectroscopy and machine learning algorithms.

    Science.gov (United States)

    Gonzalez Viejo, Claudia; Fuentes, Sigfredo; Torrico, Damir; Howell, Kate; Dunshea, Frank R

    2018-01-01

    Beer quality is mainly defined by its colour, foamability and foam stability, which are influenced by the chemical composition of the product such as proteins, carbohydrates, pH and alcohol. Traditional methods to assess specific chemical compounds are usually time-consuming and costly. This study used rapid methods to evaluate 15 foam and colour-related parameters using a robotic pourer (RoboBEER) and chemical fingerprinting using near infrared spectroscopy (NIR) from six replicates of 21 beers from three types of fermentation. Results from NIR were used to create partial least squares regression (PLS) and artificial neural networks (ANN) models to predict four chemometrics such as pH, alcohol, Brix and maximum volume of foam. The ANN method was able to create more accurate models (R 2  = 0.95) compared to PLS. Principal components analysis using RoboBEER parameters and NIR overtones related to protein explained 67% of total data variability. Additionally, a sub-space discriminant model using the absorbance values from NIR wavelengths resulted in the successful classification of 85% of beers according to fermentation type. The method proposed showed to be a rapid system based on NIR spectroscopy and RoboBEER outputs of foamability that can be used to infer the quality, production method and chemical parameters of beer with minimal laboratory equipment. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  12. Simulation-based optimization for product and process design

    NARCIS (Netherlands)

    Driessen, L.

    2006-01-01

    The design of products and processes has gradually shifted from a purely physical process towards a process that heavily relies on computer simulations (virtual prototyping). To optimize this virtual design process in terms of speed and final product quality, statistical methods and mathematical

  13. Codeine-spiked beer in a date rape case?

    Science.gov (United States)

    Havig, Stine Marie; Wiik, Elisabeth; Karinen, Ritva; Brochmann, Gerd Wenche; Vevelstad, Merete

    2016-11-01

    A case of suspected drug-facilitated sexual assault, involving codeine and acetaminophen, possibly mixed in beer, was recently addressed at the Norwegian Institute of Public Health. To examine the case, a small study was performed, spiking beer with preparations containing codeine and acetaminophen and observing the concentrations, appearance, and taste of the solutions. The study revealed the majority of the preparations to be quickly soluble in beer, achieving high concentrations, but at the expense of strong taste and drastic visible changes in the beer.

  14. Predictors of beer advertising awareness among eighth graders.

    Science.gov (United States)

    Collins, Rebecca L; Schell, Terry; Ellickson, Phyllis L; McCaffrey, Daniel

    2003-09-01

    To identify correlates of beer advertising awareness among adolescents at an age when most initiate use of alcohol. We conducted a cross-sectional analysis of an in-school survey about alcohol advertising. Structural equation modeling was used to test for independent predictors of a latent beer advertising awareness construct, separately among boys and girls. Twenty middle schools in South Dakota, USA participated during their spring semester. A total of 1530 eighth graders. A latent advertisement awareness variable was derived based on recognition of six masked beer advertisements, knowledge of beer brands and knowledge of beer slogans. Tested predictors included measures of exposure to alcohol advertising in various venues, social norms regarding drinking, drinking beliefs and behavior and gender. Adolescents with greater exposure to advertisements in magazines, at sporting and music events and on television were more advertisement aware than those with less exposure, as were teens who watch more TV, pay attention to beer advertisements and know adults who drink. Beer advertisement awareness was dramatically higher among boys, and was associated with drinking only among boys. Each of a variety of advertising venues appears to influence independently the extent to which beer advertising is incorporated into an adolescent's cognitive world. Boys are more likely to be aware of and remember beer marketing, and may be more likely to drink as a result of this awareness than girls.

  15. Biohydrogen production from diary processing wastewater by ...

    African Journals Online (AJOL)

    Fermentative hydrogen production was studied in packed bed batch reactors to assess the influence of environmental factors over yield hydrogen production from dairy wastewater. Dried stems of Opuntia imbricata were used as substratum adding a pretreated mixed culture for biofilm formation. Experimental results ...

  16. Integrating ergonomics into the product development process

    DEFF Research Database (Denmark)

    Broberg, Ole

    1997-01-01

    key actors. Design and production engineers have a great influence on ergonomics in manufacturing departments. Ergonomics considerations are partly taken into account by production engineers but not as a part of standard operating procedures. There is a number of differences between design...

  17. Innovative Processes and Products for Mass Customization

    DEFF Research Database (Denmark)

    Blecker, Thorsten; Edwards, Kasper; Hvam, Lars

    This paper describes the solution developed in the KoViP project and presents the results of introducing this solution in the scope of a pilot project. The idea of the KoViP project targets SMEs of the German machine and plant manufacturing, which are forced to produce customized products whilst...... simultaneously keeping costs and delivery times low following the approach of mass customization. But the majority of the SMEs with product platforms cannot afford to develop an individual product configurator. Therefore they have a large demand for a more cost-effective and flexible product configuration...... solution. The first part of the paper describes the product configuration software and service platform KoViP, developed by the CAD software provider ISD, Dortmund, in cooperation with the ITM chair of the University of Bochum and funded by the EU and the federal state of North Rhine-Westphalia. The main...

  18. Modelling heat processing of dairy products

    NARCIS (Netherlands)

    Hotrum, N.; Fox, M.B.; Lieverloo, H.; Smit, E.; Jong, de P.; Schutyser, M.A.I.

    2010-01-01

    This chapter discusses the application of computer modelling to optimise the heat processing of milk. The chapter first reviews types of heat processing equipment used in the dairy industry. Then, the types of objectives that can be achieved using model-based process optimisation are discussed.

  19. Hydrogen in the Methanol Production Process

    Science.gov (United States)

    Kralj, Anita Kovac; Glavic, Peter

    2006-01-01

    Hydrogen is a very important industrial gas in chemical processes. It is very volatile; therefore, it can escape from the process units and its mass balance is not always correct. In many industrial processes where hydrogen is reacted, kinetics are often related to hydrogen pressure. The right thermodynamic properties of hydrogen can be found for…

  20. Extracting Silicon From Sodium-Process Products

    Science.gov (United States)

    Kapur, V.; Sanjurjo, A.; Sancier, K. M.; Nanis, L.

    1982-01-01

    New acid leaching process purifies silicon produced in reaction between silicon fluoride and sodium. Concentration of sodium fluoride and other impurities and byproducts remaining in silicon are within acceptable ranges for semi-conductor devices. Leaching process makes sodium reduction process more attractive for making large quantities of silicon for solar cells.

  1. Powder-Metallurgy Process And Product

    Science.gov (United States)

    Paris, Henry G.

    1988-01-01

    Rapid-solidification processing yields alloys with improved properties. Study undertaken to extend favorable property combinations of I/M 2XXX alloys through recently developed technique of rapid-solidification processing using powder metallurgy(P/M). Rapid-solidification processing involves impingement of molten metal stream onto rapidly-spinning chill block or through gas medium using gas atomization technique.

  2. Measuring the emotional response to beer and the relative impact of sensory and packaging cues

    OpenAIRE

    Chaya, C.; Pacoud, J.; Ng, May Ling; Fenton, A.; Hort, Joanne

    2015-01-01

    In today’s extremely competitive markets, recent studies have highlighted that using hedonic measurement alone is inadequate for evaluating consumer product experience. Measuring emotional response is suggested to provide a richer insight into consumer responses. The objectives of this study were to: (i) measure consumer emotional responses to beer; (ii) determine if a relationship exists between sensory and emotional attributes of products; and finally (iii) investigate the relative impact o...

  3. Quantification of organic acids in beer by nuclear magnetic resonance (NMR)-based methods

    Energy Technology Data Exchange (ETDEWEB)

    Rodrigues, J.E.A. [CICECO-Department of Chemistry, University of Aveiro, Campus de Santiago, 3810-193 Aveiro (Portugal); Erny, G.L. [CESAM - Department of Chemistry, University of Aveiro, Campus de Santiago, 3810-193 Aveiro (Portugal); Barros, A.S. [QOPNAA-Department of Chemistry, University of Aveiro, Campus de Santiago, 3810-193 Aveiro (Portugal); Esteves, V.I. [CESAM - Department of Chemistry, University of Aveiro, Campus de Santiago, 3810-193 Aveiro (Portugal); Brandao, T.; Ferreira, A.A. [UNICER, Bebidas de Portugal, Leca do Balio, 4466-955 S. Mamede de Infesta (Portugal); Cabrita, E. [Department of Chemistry, New University of Lisbon, 2825-114 Caparica (Portugal); Gil, A.M., E-mail: agil@ua.pt [CICECO-Department of Chemistry, University of Aveiro, Campus de Santiago, 3810-193 Aveiro (Portugal)

    2010-08-03

    The organic acids present in beer provide important information on the product's quality and history, determining organoleptic properties and being useful indicators of fermentation performance. NMR spectroscopy may be used for rapid quantification of organic acids in beer and different NMR-based methodologies are hereby compared for the six main acids found in beer (acetic, citric, lactic, malic, pyruvic and succinic). The use of partial least squares (PLS) regression enables faster quantification, compared to traditional integration methods, and the performance of PLS models built using different reference methods (capillary electrophoresis (CE), both with direct and indirect UV detection, and enzymatic essays) was investigated. The best multivariate models were obtained using CE/indirect detection and enzymatic essays as reference and their response was compared with NMR integration, either using an internal reference or an electrical reference signal (Electronic REference To access In vivo Concentrations, ERETIC). NMR integration results generally agree with those obtained by PLS, with some overestimation for malic and pyruvic acids, probably due to peak overlap and subsequent integral errors, and an apparent relative underestimation for citric acid. Overall, these results make the PLS-NMR method an interesting choice for organic acid quantification in beer.

  4. Quality Control System for Beer Developed with Monoclonal Antibodies Specific to Barley Lipid Transfer Protein

    Directory of Open Access Journals (Sweden)

    Yukie Murakami-Yamaguchi

    2012-10-01

    Full Text Available Non-specific lipid transfer protein (LTP in barley grain reacted with the IgE in sera drawn from food allergy patients. A sandwich-type of enzyme-linked immunosorbent assay (ELISA was developed with mouse monoclonal antibodies raised against LTP purified with barley flour. This ELISA showed a practical working range of 0.3–3 ng/mL and no cross-reactivity with wheat, adlay and rye. Using this ELISA, LTP was determined in several types of barley-foods, including fermented foods such as malt vinegar, barley-malt miso and beer. LTP content in beer of the same kind was approximately constant, even if manufacturing factory and production days were different. Not only as a factor of foam formation and stability but also as an allergen, controlling and monitoring of LTP in beer should be considered. Taken together, our LTP-detecting ELISA can be proposed as an appropriate system for the quality control of beer.

  5. Reducing nitrogen loss and phytotoxicity during beer vinasse composting with biochar addition.

    Science.gov (United States)

    Wang, Xueqin; Zhao, Yue; Wang, Huan; Zhao, Xinyu; Cui, Hongyang; Wei, Zimin

    2017-03-01

    The aim of this study was to investigate the feasibility of composting of beer vinasse generated from brewing industry, the effect of biochar amendment on beer vinasse composting was also evaluated based on the changes of different physicochemical parameters, phytotoxicity and final compost quality. Four different treatments were performed of beer vinasse with biochar addition at 0, 5%, 10%, 15% (w/w dry basis). The final product obtained from beer vinasse composting was phytotoxicity-free (GI: 120.8%), mature (C/N: 19.88, NH 4 + -N: 295.0mg/kg, DOC: 9.76g/kg) and nutrient-rich (especially for P: 1.92%) compost except high N loss (60.76%), which had the potential to be as soil amendment or fertilizer. Biochar addition contributed to decomposition of DOC indicating higher microbial activity and attain phytotoxicity-free standard rapidly. N loss significantly reduced by 27% with biochar at 15% addition. And 15% biochar addition ensured all parameters, which was involved in composts quality, to attain the mature standard. Therefore, it was suggested that biochar addition at 15% was optimal. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. Biotechnological Processes in Microbial Amylase Production

    Directory of Open Access Journals (Sweden)

    Subash C. B. Gopinath

    2017-01-01

    Full Text Available Amylase is an important and indispensable enzyme that plays a pivotal role in the field of biotechnology. It is produced mainly from microbial sources and is used in many industries. Industrial sectors with top-down and bottom-up approaches are currently focusing on improving microbial amylase production levels by implementing bioengineering technologies. The further support of energy consumption studies, such as those on thermodynamics, pinch technology, and environment-friendly technologies, has hastened the large-scale production of the enzyme. Herein, the importance of microbial (bacteria and fungi amylase is discussed along with its production methods from the laboratory to industrial scales.

  7. Process for the manufacture of whey products

    Energy Technology Data Exchange (ETDEWEB)

    Blanie, P.

    1980-01-01

    Whey is subjected to ultrafiltration to retain about 10% of the T5, whilst the permeate is demineralized to 7% or less ash in the final product and dried to 3% moisture. The product, containing (in DM) 75% or more lactose, 6% or less protein and 8% or less minerals, is hydrolysed, e.g. with beta-galactosidase. It may be used for replacing sucrose, in the manufacture of a range of foods. Applications include chewing gum, fondants, nougats, chocolate, bakery and confectionery products as well as cream and yoghurt.

  8. New Vistas in Chemical Product and Process Design

    DEFF Research Database (Denmark)

    Zhang, Lei; Babi, Deenesh Kavi; Gani, Rafiqul

    2016-01-01

    , its corresponding process, and its integration are highlighted. Although significant advances have been made in the development of systematic model-based techniques for process design (also for optimization, operation, and control), much work is needed to reach the same level for product design....... Timeline diagrams illustrating key contributions in product design, process design, and integrated product-process design are presented. The search for novel, innovative, and sustainable solutions must be matched by consideration of issues related to the multidisciplinary nature of problems, the lack......Design of chemicals-based products is broadly classified into those that are process centered and those that are product centered. In this article, the designs of both classes of products are reviewed from a process systems point of view; developments related to the design of the chemical product...

  9. Fuel production from biomass: generation of liquid biofuels

    Directory of Open Access Journals (Sweden)

    Carmen Ghergheleş

    2008-05-01

    Full Text Available Anaerobic fermentation processes mayalso be used to produce liquid fuels frombiological raw materials. An example is theethanol production from glucose, known asstandard yeast fermentation in the beer, wine andliquor industries. It has to take place in steps, suchthat the ethanol is removed (by distillation ordehydrator application whenever itsconcentration approaches a value (around 12%which would impede reproduction of the yeastculture.

  10. Fuel production from biomass: generation of liquid biofuels

    OpenAIRE

    Carmen Ghergheleş; V. Ghergheleş

    2008-01-01

    Anaerobic fermentation processes mayalso be used to produce liquid fuels frombiological raw materials. An example is theethanol production from glucose, known asstandard yeast fermentation in the beer, wine andliquor industries. It has to take place in steps, suchthat the ethanol is removed (by distillation ordehydrator application) whenever itsconcentration approaches a value (around 12%)which would impede reproduction of the yeastculture.

  11. Product Trial Processing (PTP): a model approach from ...

    African Journals Online (AJOL)

    Product Trial Processing (PTP): a model approach from theconsumer's perspective. ... Global Journal of Social Sciences ... Among the constructs used in the model of consumer's processing of product trail includes; experiential and non- experiential attributes, perceived validity of product trial, consumer perceived expertise, ...

  12. A Prevalidation of the Product-Process Matrix

    Science.gov (United States)

    Ashenbaum, Bryan

    2013-01-01

    A major challenge for instructors of supply chain and operations management (SCOM) courses is to help students who have never seen a production floor visualize concepts, such as the product-process matrix from standard introductory SCOM texts. This article presents a classroom exercise, which "prevalidates" the product-process matrix.…

  13. The role of lager beer yeast in oxidative stability of model beer

    DEFF Research Database (Denmark)

    Berner, Torben Sune; Arneborg, Nils

    2012-01-01

    AIMS: In this study, we investigated the relationship between the ability of lager brewing yeast strains to tolerate oxidative stress and their ability to produce oxidative stable model beer. METHODS AND RESULTS: Screening of 21 lager brewing yeast strains against diamide and paraquat showed...

  14. Process Alternatives for Second Generation Ethanol Production from Sugarcane Bagasse

    DEFF Research Database (Denmark)

    F. Furlan, Felipe; Giordano, Roberto C.; Costa, Caliane B. B.

    2015-01-01

    In ethanol production from sugarcane juice, sugarcane bagasse is used as fuel for the boiler, to meet the steam and electric energy demand of the process. However, a surplus of bagasse is common, which can be used either to increase electric energy or ethanol production. While the first option uses...... already established processes, there are still many uncertainties about the techno-economic feasibility of the second option. In this study, some key parameters of the second generation ethanol production process were analyzed and their influence in the process feasibility assessed. The simulated process...... on the economic feasibility of the process. For the economic scenario considered in this study, using bagasse to increase ethanol production yielded higher ethanol production costs compared to using bagasse for electric energy production, showing that further improvements in the process are still necessary....

  15. Community-wise evaluation of rice beer prepared by some ethnic tribes of Tripura

    Directory of Open Access Journals (Sweden)

    Sushanta Ghosh

    2016-12-01

    Full Text Available Tripura is inhabited by many indigenous communities having unique ethno-socio-cultural lifestyle with age-old rice beer brewing techniques using wild herbs and local rice varieties popularly known as chuwak or zu. The present study is focused on comparative evaluation of brewing methods and nutritional aspects of rice beer among Debbarma, Jamatia, Koloi, and Molsom tribes of Tripura. Sample ingredients and plant species are properly identified before reporting. Rice beer is also prepared in laboratory conditions for comparative studies of qualitative and quantitative aspects. Thirteen different plant species are used by these four tribes for preparation of starter cultures using soaked rice flour. Markhamia stipulate (Wall. Seem. is common to all communities for starter cake preparation. Litsea monopetala (Roxb. Pers. is used by all three communities except Jamatia. The use of Ananus comosus Mill. is common among Debbarma and Jamatia tribes, whereas that of Artocarpus heterophyllus Lam. is common among Molsom and Koloi tribes. However, Aporusa diocia (Roxb. Muell., Combretum indicum (L. DeFilipps., and Citrus sinensis (L. Osbeck. are used only by Debbarma tribe for unique tangy flavor. The physicochemical properties of rice beer varied within tribes for its moisture content, carbohydrate content, reducing sugar, and alcohol percentage. The concentration of alcohol increases with aging and prolonged fermentation. The plants reported here are also reported for having nutritional and medicinal benefits for the metabolic stability in humans, which make the process more prospective for commercialization if a standard for maintaining a quality and associated risk can be determined.

  16. Property Modelling for Applications in Chemical Product and Process Design

    DEFF Research Database (Denmark)

    Gani, Rafiqul

    Physical-chemical properties of pure chemicals and their mixtures play an important role in the design of chemicals based products and the processes that manufacture them. Although, the use of experimental data in design and analysis of chemicals based products and their processes is desirable...... such as database, property model library, model parameter regression, and, property-model based product-process design will be presented. The database contains pure component and mixture data for a wide range of organic chemicals. The property models are based on the combined group contribution and atom...... modeling tools in design and analysis of chemical product-process design, including biochemical processes will be highlighted....

  17. Process for the production of methyl methacrylate

    NARCIS (Netherlands)

    Eastham, G.R.; Johnson, D.W.; Straathof, A.J.J.; Fraaije, Marco; Winter, Remko

    2015-01-01

    A process of producing methyl methacrylate or derivatives thereof is described. The process includes the steps of; (i) converting 2-butanone to methyl propionate using a Baeyer-Villiger monooxygenase, and (ii) treating the methyl propionate produced to obtain methyl methacrylate or derivatives

  18. Materials and processes for solar fuel production

    CERN Document Server

    Viswanathan, Balasubramanian; Lee, Jae Sung

    2014-01-01

    This book features different approaches to non-biochemical pathways for solar fuel production. This one-of-a-kind book addresses photovoltaics, photocatalytic water splitting for clean hydrogen production and CO2 conversion to hydrocarbon fuel through in-depth comprehensive contributions from a select blend of established and experienced authors from across the world. The commercial application of solar based systems, with particular emphasis on non-PV based devices have been discussed. This book intends to serve as a primary resource for a multidisciplinary audience including chemists, engineers and scientists providing a one-stop location for all aspects related to solar fuel production. The material is divided into three sections: Solar assisted water splitting to produce hydrogen; Solar assisted CO2 utilization to produce green fuels and Solar assisted electricity generation. The content strikes a balance between theory, material synthesis and application with the central theme being solar fuels.

  19. The availability of processed fruit products and their contents of ...

    African Journals Online (AJOL)

    fruit, poverty and post-harvest losses due to lack of skills for processing and storage. The objectives of this research were to survey household consumption of foods especially processed fruit products in Nairobi, and analyze nutritional quality of processed fruit products. Three estates representing different income groups ...

  20. 48 CFR 870.111-5 - Frozen processed food products.

    Science.gov (United States)

    2010-10-01

    ... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the Federal...

  1. 7 CFR 926.11 - Processed cranberries or cranberry products.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 8 2010-01-01 2010-01-01 false Processed cranberries or cranberry products. 926.11... COLLECTION, REPORTING AND RECORDKEEPING REQUIREMENTS APPLICABLE TO CRANBERRIES NOT SUBJECT TO THE CRANBERRY MARKETING ORDER § 926.11 Processed cranberries or cranberry products. Processed cranberries or cranberry...

  2. Heavy quark production processes in QCD

    International Nuclear Information System (INIS)

    Brodsky, S.J.; Gunion, J.F.

    1984-12-01

    We have identified two novel effects in QCD, each of which acts to enhance the production of heavy quark and supersymmetric particles beyond what is conventionally expected from gluon fusion. Both effects are present in QED, but are compounded in QCD because of the increased number of diagrams and the much larger coupling constant. The intrinsic charm quark distribution in the nucleon could account for the observed enhancements of the charm structure function at large x and features of the charm production data but this mechanism is relatively suppressed for heavier systems. Prebinding distortion of the fusion cross section is, however, likely to be significant for the production at low p/sub T/ of all particles containing heavy colored constituents. At this stage the QCD calculations are highly model dependent although they agree with the general properties which can be inferred from the operator product expansion in the heavy quark mass. Much more theoretical analysis of these effects is clearly needed. It is also clear that much more experimental work is necessary to extend and confirm the reported anomalous heavy quark signals. 22 references

  3. A cost analysis: processing maple syrup products

    Science.gov (United States)

    Neil K. Huyler; Lawrence D. Garrett

    1979-01-01

    A cost analysis of processing maple sap to syrup for three fuel types, oil-, wood-, and LP gas-fired evaporators, indicates that: (1) fuel, capital, and labor are the major cost components of processing sap to syrup; (2) wood-fired evaporators show a slight cost advantage over oil- and LP gas-fired evaporators; however, as the cost of wood approaches $50 per cord, wood...

  4. Production of highly unsaturated fatty acids using agro-processing by-products

    CSIR Research Space (South Africa)

    Jacobs, A

    2008-11-01

    Full Text Available The South African agro-processing industry generates millions of tons of cereal derived by-products annually. The by-products from biofuel production are expected to increase these volumes dramatically. Highly unsaturated fatty acids (HUFA...

  5. Models and Modelling Tools for Chemical Product and Process Design

    DEFF Research Database (Denmark)

    Gani, Rafiqul

    2016-01-01

    -process design. Illustrative examples highlighting the need for efficient model-based systems will be presented, where the need for predictive models for innovative chemical product-process design will be highlighted. The examples will cover aspects of chemical product-process design where the idea of the grand......The design, development and reliability of a chemical product and the process to manufacture it, need to be consistent with the end-use characteristics of the desired product. One of the common ways to match the desired product-process characteristics is through trial and error based experiments......, which can be expensive and time consuming. An alternative approach is the use of a systematic model-based framework according to an established work-flow in product-process design, replacing some of the time consuming and/or repetitive experimental steps. The advantages of the use of a model...

  6. Drug use among people who patronize beer parlours: The function ...

    African Journals Online (AJOL)

    This study investigates big five personality factors and self-monitoring as predictors of drug use among people who patronize beer parlours within Ibadan metropolis. The study adopted expost facto design. Two hundred and twenty eight (228) people who patronize beer parlours were sampled using purposive sampling ...

  7. Beers criteria for potentially inappropriate medication use in older adults.

    Science.gov (United States)

    Berryman, Sandra N; Jennings, Joy; Ragsdale, Sue; Lofton, Tiffany; Huff, Debbie Cooley; Rooker, Janet Smith

    2012-01-01

    Nurses can decrease the risk of adverse drug problems with medication review and prompt interventions. The Beers Criteria lists medications to avoid using among elderly clients. The origin of the Beers Criteria, its 2002 modification, and application in acute care settings are explained.

  8. Preference shifts in the demand for wine and beer

    NARCIS (Netherlands)

    Butter, F.A.G. den; Delifotis, A.; Koning, Ruud H.

    1997-01-01

    Preference shifts in the demand for wine and beer are empirically investigated for Germany, the Netherlands, France, and Italy. With the rise in disposable income we see a shift from the demand for beer to the demand for wine notably in the Netherlands and somewhat less clearly in Germany, and a

  9. Inhibition of cholinesterases by phenolic acids detected in beer: A ...

    African Journals Online (AJOL)

    ... and the interactive index of combination. These results support the idea that simple phenolic acids from beer can play a role in neuroprotection, but further studies need to be conducted. Keywords: Acetylcholinesterase, Alzheimer's disease, beer, butyrylcholinesterase, phenolic acids. African Journal of Biotechnology Vol.

  10. Extracts of medicinal plants as functional beer additives

    Directory of Open Access Journals (Sweden)

    Đorđević Sofija

    2016-01-01

    Full Text Available This paper is based on determining the level of the antioxidant activity of beer, to which sensory acceptable amounts of selected extracts of medicinal plants were added, with the aim of obtaining a beer with increased functional and new sensory features. For purposes of this study a commercial lager beer type Pils and extracts of herbal drugs: Melissae folium, Thymi herba, Juniperi fructus, Urticae radix and Lupuli strobuli, were used. Total phenols were analyzed by the method of Folin-Ciocalteu, and the antioxidant activity of samples using FRAP and DPPH test. Sensory evaluation of beer was conducted on 80 subjects, using a nine levels hedonic scale. The results showed that the content of total phenols was the highest in the beer which thyme, juniper and lemon balm were added to (384.22, 365.38 and 363.08 mg GAE/L, respectively, representing the increase of 37.09, 30.36 and 29.55% (respectively compared to the commercial lager beer. Values of antioxidant activity were correlated with the content of total phenols. The extract of lemon balm blended in the best manner with the baseline, commercial lager beer in terms of sensory acceptability. New beer, enriched with lemon balm, had a pleasant, appealing and harmonious flavor and aroma.

  11. Improvement of product design process by knowledge value analysis

    OpenAIRE

    XU, Yang; BERNARD, Alain; PERRY, Nicolas; LAROCHE, Florent

    2013-01-01

    Nowadays, design activities remain the core issue for global product development. As knowledge is more and more integrated, effective analysis of knowledge value becomes very useful for the improvement of product design processes. This paper aims at proposing a framework of knowledge value analysis in the context of product design process. By theoretical analysis and case study, the paper illustrates how knowledge value can be calculated and how the results can help the improvement of product...

  12. From Process to Product: Your Risk Process at Work

    Science.gov (United States)

    Kundrot, Craig E.; Fogarty, Jenifer; Charles, John; Buquo, Lynn; Sibonga, Jean; Alexander, David; Horn, Wayne G.; Edwards, J. Michelle

    2010-01-01

    The Space Life Sciences Directorate (SLSD) and Human Research Program (HRP) at the NASA/Johnson Space Center work together to address and manage the human health and performance risks associated with human space flight. This includes all human system requirements before, during, and after space flight, providing for research, and managing the risk of adverse long-term health outcomes for the crew. We previously described the framework and processes developed for identifying and managing these human system risks. The focus of this panel is to demonstrate how the implementation of the framework and associated processes has provided guidance in the management and communication of human system risks. The risks of early onset osteoporosis, CO2 exposure, and intracranial hypertension in particular have all benefitted from the processes developed for human system risk management. Moreover, we are continuing to develop capabilities, particularly in the area of information architecture, which will also be described. We are working to create a system whereby all risks and associated actions can be tracked and related to one another electronically. Such a system will enhance the management and communication capabilities for the human system risks, thereby increasing the benefit to researchers and flight surgeons.

  13. Image processing techniques for digital orthophotoquad production

    Science.gov (United States)

    Hood, Joy J.; Ladner, L. J.; Champion, Richard A.

    1989-01-01

    Orthophotographs have long been recognized for their value as supplements or alternatives to standard maps. Recent trends towards digital cartography have resulted in efforts by the US Geological Survey to develop a digital orthophotoquad production system. Digital image files were created by scanning color infrared photographs on a microdensitometer. Rectification techniques were applied to remove tile and relief displacement, thereby creating digital orthophotos. Image mosaicking software was then used to join the rectified images, producing digital orthophotos in quadrangle format.

  14. Analysis of production flow process with lean manufacturing approach

    Science.gov (United States)

    Siregar, Ikhsan; Arif Nasution, Abdillah; Prasetio, Aji; Fadillah, Kharis

    2017-09-01

    This research was conducted on the company engaged in the production of Fast Moving Consumer Goods (FMCG). The production process in the company are still exists several activities that cause waste. Non value added activity (NVA) in the implementation is still widely found, so the cycle time generated to make the product will be longer. A form of improvement on the production line is by applying lean manufacturing method to identify waste along the value stream to find non value added activities. Non value added activity can be eliminated and reduced by utilizing value stream mapping and identifying it with activity mapping process. According to the results obtained that there are 26% of value-added activities and 74% non value added activity. The results obtained through the current state map of the production process of process lead time value of 678.11 minutes and processing time of 173.94 minutes. While the results obtained from the research proposal is the percentage of value added time of 41% of production process activities while non value added time of the production process of 59%. While the results obtained through the future state map of the production process of process lead time value of 426.69 minutes and processing time of 173.89 minutes.

  15. Superconducting materials fabrication process and products obtained

    International Nuclear Information System (INIS)

    Dubois, B.; Odier, P.

    1989-01-01

    A fabrication process of a fine superconducting powder easy to sinter is claimed. It consists in thermal treatment of an aerosol containing an organic and/or inorganic salt and/or a hydroxide of a rare earth, an alkaline earth metal and a transition metal in a ratio corresponding to the stoichiometry of the superconducting materials [fr

  16. Issues of organizational cybernetics and viability beyond Beer's viable systems model

    Science.gov (United States)

    Nechansky, Helmut

    2013-11-01

    The paper starts summarizing the claims of Beer's viable systems model to identify five issues any viable organizations has to deal with in an unequivocal hierarchical structure of five interrelated systems. Then the evidence is introduced for additional issues and related viable structures of organizations, which deviate from Beer's model. These issues are: (1) the establishment and (2) evolution of an organization; (3) systems for independent top-down control (like "Six Sigma"); (4) systems for independent bottom-up correction of performance problems (like "Kaizen"), both working outside a hierarchical structure; (5) pull production systems ("Just in Time") and (6) systems for checks and balances of top-level power (like boards and shareholder meetings). Based on that an evolutionary approach to organizational cybernetics is outlined, addressing the establishment of organizations and possible courses of developments, including recent developments in quality and production engineering, as well as problems of setting and changing goal values determining organizational policies.

  17. Guidelines and cost analysis for catalyst production in biocatalytic processes

    DEFF Research Database (Denmark)

    Tufvesson, Pär; Lima Ramos, Joana; Nordblad, Mathias

    2011-01-01

    be a powerful tool to guide research and development activities in order to achieve commercial potential. This study discusses the cost contribution of the biocatalyst in processes that use isolated enzymes, immobilized enzymes, or whole cells to catalyze reactions leading to the production of chemicals...... as well as the production scale are crucial for decreasing the total cost contribution of the biocatalyst. Moreover, it is clear that, based on initial process performance, the potential to reduce production costs by several orders of magnitude is possible. Guideline minimum productivities for a feasible...... process are suggested for different types of processes and products, based on typical values of biocatalyst and product costs. Such guidelines are dependent on the format of the biocatalyst (whole-cell, soluble enzyme, immobilized enzyme), as well as product market size and value. For example commodity...

  18. Simulation of a Sponge Iron Production Process

    Directory of Open Access Journals (Sweden)

    Tor Onshus

    1983-07-01

    Full Text Available A model for reduction of FeO with hydrogen in a countercurrent moving bed reactor is summarized. This model is a special case of a mor ecomplete model which also includes reduction of the higher oxides, hematite and magnetite, with a mixture of reducing gases, thus describing the production of direct-reduced iron from iron ores. Equations governing the heat and mass transfer between the gas and solid phase are not given here, but play an important role in the dynamic bahviour of the model.

  19. BD monomer and elastomer production processes.

    Science.gov (United States)

    Lynch, J

    2001-06-01

    The monomer 1,3 butadiene (BD) is a product of the petrochemical industry. It is used to make several elastomers including the very high volume styrene butadiene rubber (SBR) that comprises the bulk of automobile tires. It is also used to make polybutadiene rubber that is used in parts of tires, coatings, composites and other products. The monomer can be converted to chlorobutadiene (chloroprene) and used to make polychloroprene (neoprene). BD is one of the several olefins created by cracking hydrocarbons in the presence of steam. A mixed C4 stream from the steam cracker is then sent to a BD monomer extraction unit. Modern units typically use dimethyl formamide as the extraction solvent. SBR is commonly made by the copolymerization of BD and styrene, along with various additives to control the reaction, in a water emulsion. The reaction proceeds in a continuous chain of reactors until it is 'shortstopped' by a strong reducing agent. After removing unreacted monomers from the stabilized latex, it is blended, coagulated and dewatered. The resulting dry rubber crumb is bailed, film wrapped and stored in crates. The polymerization of BD to make polybutadiene rubber can be conducted as a water suspension type polymerization similar to SBR or in a solvent system followed by solvent recovery and transfer into water suspension.

  20. Submarine silicic volcanism: Processes and products

    Digital Repository Service at National Institute of Oceanography (India)

    Kalangutkar, N.G.; Iyer, S.D.

    and these are supported by several experimental studies (Annen et al., 2006). A silicic calc-alkalic magma can form by differentiation from a more mafic parent magma and by crustal anatexis. Several evidences show the origin of some rhyolitic and andesitic magma... to be related due to similar tectonic settings. Fractional crystallisation: This process produces a series of residual liquids of variable compositions as compared to their parental magmas and is best explained by the Bowen’s reaction principle (Bowen, 1922...

  1. Processing maize flour and corn meal food products

    Science.gov (United States)

    Gwirtz, Jeffrey A; Garcia-Casal, Maria Nieves

    2014-01-01

    Corn is the cereal with the highest production worldwide and is used for human consumption, livestock feed, and fuel. Various food technologies are currently used for processing industrially produced maize flours and corn meals in different parts of the world to obtain precooked refined maize flour, dehydrated nixtamalized flour, fermented maize flours, and other maize products. These products have different intrinsic vitamin and mineral contents, and their processing follows different pathways from raw grain to the consumer final product, which entail changes in nutrient composition. Dry maize mechanical processing creates whole or fractionated products, separated by anatomical features such as bran, germ, and endosperm. Wet maize processing separates by chemical compound classification such as starch and protein. Various industrial processes, including whole grain, dry milling fractionation, and nixtamalization, are described. Vitamin and mineral losses during processing are identified and the nutritional impacts outlined. Also discussed are the vitamin and mineral contents of corn. PMID:24329576

  2. How To Make Mulligan Stew: Process and Product Again.

    Science.gov (United States)

    Gorrell, Robert M.

    The complexity of the writing process makes it more useful to isolate a variety of processes or parts of processes that can be taught and learned. A narrow view of writing as product leads to a misinterpretation of the process as a definite sequence--prewriting, writing, rewriting--when in fact it is much more recursive. Proper analysis of product…

  3. Fuel production from coal by the Mobil Oil process using nuclear high-temperature process heat

    International Nuclear Information System (INIS)

    Hoffmann, G.

    1982-01-01

    Two processes for the production of liquid hydrocarbons are presented: Direct conversion of coal into fuel (coal hydrogenation) and indirect conversion of coal into fuel (syngas production, methanol synthesis, Mobil Oil process). Both processes have several variants in which nuclear process heat may be used; in most cases, the nuclear heat is introduced in the gas production stage. The following gas production processes are compared: LURGI coal gasification process; steam reformer methanation, with and without coal hydrogasification and steam gasification of coal. (orig./EF) [de

  4. Statistical analysis of stretch film production process capabilities

    OpenAIRE

    Kovačić, Goran; Kondić, Živko

    2012-01-01

    The basic concept of statistical process control is based on the comparison of data collected from the process with calculated control limits and conclusions about the process based on the above. This process is recognized as a modern method for the analysis of process capabilities over different capability indexes. This paper describes the application of this method in monitoring and analysis of stretch film production process capabilities.

  5. Critérios de Beers-Fick e medicamentos genéricos no Brasil Beer-Fick criteria and generic drugs in Brazil

    Directory of Open Access Journals (Sweden)

    Milton Luiz Gorzoni

    2008-08-01

    Full Text Available OBJETIVO: Determinar a prevalência de fármacos potencialmente inapropriados para idosos em medicamentos genéricos brasileiros pelos critérios de Beers-Fick. MÉTODOS: Análise da lista de medicamentos genéricos publicada no Diário Oficial da União de 12 de julho de 2004 e copiada da página da Agência Nacional de Vigilância Sanitária (ANVISA - www.anvisa.gov.br, utilizando-se os critérios de Beers-Fick. RESULTADOS: Contendo 299 produtos e/ou apresentações, a lista analisada apresentava 20 deles (6,7% do total incluídos nos critérios de Beers-Fick, concentrados nas categorias de ansiolíticos, antiagregantes plaquetários, antialérgicos, antiangionosos e vasodilatadores, antiarrítmicos, antidepressivos, antiespasmódicos, anti-hipertensivos, antiinflamatórios não esteroidais, antiulcerosos e glicosídeos cardíacos. Esses critérios não incluem fármacos como antitussígenos, cinarizina, diltiazem, piracetam, quinolonas, xantinas, cremes, pomadas e colírios que fazem parte dessa lista de medicamentos genéricos. CONCLUSÃO: Critérios de Beers-Fick são úteis para a prevenção do uso de fármacos potencialmente inapropriados em idosos, com a ressalva de que não são completos para medicamentos genéricos brasileiros.BACKGROUND: Determine, according to the Beer-Fick criteria, the prevalence of drugs potentially inappropriate for the elderly available as generic medication in Brazil. METHODS: Analysis of the list of generic medications issued by " Diário Oficial da União" on July/12/2004 and of the page of the National Agency for Sanitary Surveillance (ANVISA - www.anvisa.gov.br, using the Beers-Fick criteria. RESULTS: From the list of 299 products 20 (6.7% of the total included in the Beers-Fick criteria were analyzed, mainly in the categories of anxiolytics, platelet antiaggregants, antiallergics, anti-angina and vasodilators, antiarrythmics, antidepressants, antispasmodics, anti-hypertensive's, non steroid

  6. Improved Methods for Production Manufacturing Processes in Environmentally Benign Manufacturing

    Directory of Open Access Journals (Sweden)

    Yan-Yan Wang

    2011-09-01

    Full Text Available How to design a production process with low carbon emissions and low environmental impact as well as high manufacturing performance is a key factor in the success of low-carbon production. It is important to address concerns about climate change for the large carbon emission source manufacturing industries because of their high energy consumption and environmental impact during the manufacturing stage of the production life cycle. In this paper, methodology for determining a production process is developed. This methodology integrates process determination from three different levels: new production processing, selected production processing and batch production processing. This approach is taken within a manufacturing enterprise based on prior research. The methodology is aimed at providing decision support for implementing Environmentally Benign Manufacturing (EBM and low-carbon production to improve the environmental performance of the manufacturing industry. At the first level, a decision-making model for new production processes based on the Genetic Simulated Annealing Algorithm (GSAA is presented. The decision-making model considers not only the traditional factors, such as time, quality and cost, but also energy and resource consumption and environmental impact, which are different from the traditional methods. At the second level, a methodology is developed based on an IPO (Input-Process-Output model that integrates assessments of resource consumption and environmental impact in terms of a materials balance principle for batch production processes. At the third level, based on the above two levels, a method for determining production processes that focus on low-carbon production is developed based on case-based reasoning, expert systems and feature technology for designing the process flow of a new component. Through the above three levels, a method for determining the production process to identify, quantify, assess, and optimize the

  7. The building blocks of drinking experience across men and women: A case study with craft and industrial beers.

    Science.gov (United States)

    Gómez-Corona, Carlos; Escalona-Buendía, Héctor B; Chollet, Sylvie; Valentin, Dominique

    2017-09-01

    In today's market, every product seems to be marked by the label of "experience". It is expected that successful products give the consumer "extraordinary experiences". The research in consumption experience is growing, but much work still needs to be done to understand the food and beverage experience. A qualitative study was conducted using contextual focus groups to explore the building blocks of consumers' drinking experience of industrial and craft beers. The results show that drinking experience is shaped by our cognitive, sensory or affective systems, especially during the core consumption experience. Elements such as attitudes, consumption habits, and individual versus social consumption, shopping experience and product benefits are also responsible for shaping the experience, but are more relevant during the pre-consumption or post-consumption experience. Gender differences occur more frequently in the affective experience, as women search more for relaxation while men for excitement and stimulation while drinking beer. When comparing industrial users versus craft, in the latter the cognitive and shopping experiences are more relevant. Overall, the results showed that the drinking experience of beers can be studied as a function of the salient human system used during product interaction, and this systems act as the building blocks of the drinking experience of beer. This information can be applied in consumer research studies to further study the experiential differences across products and consumers. Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. Integration of non-invasive biometrics with sensory analysis techniques to assess acceptability of beer by consumers.

    Science.gov (United States)

    Gonzalez Viejo, Claudia; Fuentes, Sigfredo; Howell, Kate; Torrico, Damir D; Dunshea, Frank R

    2018-03-05

    Traditional sensory tests rely on conscious and self-reported responses from participants. The integration of non-invasive biometric techniques, such as heart rate, body temperature, brainwaves and facial expressions can gather more information from consumers while tasting a product. The main objectives of this study were i) to assess significant differences between beers for all conscious and unconscious responses, ii) to find significant correlations among the different variables from the conscious and unconscious responses and iii) to develop a model to classify beers according to liking using only the unconscious responses. For this study, an integrated camera system with video and infrared thermal imagery (IRTI), coupled with a novel computer application was used. Videos and IRTI were automatically obtained while tasting nine beers to extract biometrics (heart rate, temperature and facial expressions) using computer vision analysis. Additionally, an EEG mobile headset was used to obtain brainwave signals during beer consumption. Consumers assessed foam, color, aroma, mouthfeel, taste, flavor and overall acceptability of beers using a 9-point hedonic scale with results showing a higher acceptability for beers with higher foamability and lower bitterness. i) There were non-significant differences among beers for the emotional and physiological responses, however, significant differences were found for the cognitive and self-reported responses. ii) Results from principal component analysis explained 65% of total data variability and, along with the covariance matrix (p sensory responses of participants and the biometric data obtained. There was a negative correlation between body temperature and liking of foam height and stability, and a positive correlation between theta signals and bitterness. iii) Artificial neural networks were used to develop three models with high accuracy to classify beers according to level of liking (low and high) of three sensory

  9. Evaluation and Modification of Processes for Bioethanol Separation and Production

    Directory of Open Access Journals (Sweden)

    Johnner P Sitompul

    2012-04-01

    Full Text Available This paper concerns on process evaluation and modification for bioethanol separation and production by applying pinch technology. Further, the paper is also focused on obtaining a most energy-efficient process among several processes. Three basic process configurations of bioethanol separation and production were selected for this study. The three separations and production systems are Othmer process, Barbet process and a separation process that operates under vacuum condition. Basically, each process is combination of Danish Distilleries process with a separation system yielding 95% (v/v bioethanol. The production capacity of the plant is estimated about 4 x 107 litre of bioethanol 95% (v/v per year. The result of the studies shows that the most energy efficient process among the three processes evaluated is the Othmer process, followed by the Barbet process and the process involving vacuum operation. The evaluation also shows that further energy saving can be carried for Barbet and Othmer process configuration when Tmin = 10oC for heat exchange possible.

  10. A Survey of Fish Production and Processing Machinery in Rivers ...

    African Journals Online (AJOL)

    Survey of fish production and processing machinery in Port Harcourt City Local Government Area of Rivers State, Nigeria was carried out to evaluate the followings: different machines used for fish production and processing, the most acceptable machine, effect of cost of machinery on the fish farmer, whether gender has ...

  11. Analysis of process water use in poultry meat production

    Science.gov (United States)

    Poultry processing facilities use large quantities of water for chiller unit operations. The chiller is critical for temperature reduction to inhibit microbial growth and preserve product quality and safety. Process water quality can also influence product safety when bacteria present on poultry sk...

  12. Product Trial Processing (PTP): a model approach from ...

    African Journals Online (AJOL)

    Product trial is described as consumer's first usage experience with a company's brand or product that is most important in determining brand attributes and the intention to make a purchase. Among the constructs used in the model of consumer's processing of product trail includes; experiential and non- experiential ...

  13. Process and impact of product data management implementation

    NARCIS (Netherlands)

    Wognum, P.M.; Kerssens-van Drongelen, I.C.

    2005-01-01

    According to the definition of CIMdata, Product Data Management (PDM) supports management of both data and the product development process during the total life cycle of the product. However, several problems exist with the adoption and implementation of PDM functionality in organisations. To learn

  14. Intermediate product selection and blending in the food processing industry

    DEFF Research Database (Denmark)

    Kilic, Onur A.; Akkerman, Renzo; van Donk, Dirk Pieter

    2013-01-01

    This study addresses a capacitated intermediate product selection and blending problem typical for two-stage production systems in the food processing industry. The problem involves the selection of a set of intermediates and end-product recipes characterising how those selected intermediates...

  15. Processing Challenges and Opportunities of Camel Dairy Products

    DEFF Research Database (Denmark)

    Berhe, Tesfemariam; Seifu, Eyassu; Ipsen, Richard

    2017-01-01

    A review on the challenges and opportunities of processing camel milk into dairy products is provided with an objective of exploring the challenges of processing and assessing the opportunities for developing functional products from camel milk. The gross composition of camel milk is similar...... to bovine milk. Nonetheless, the relative composition, distribution, and the molecular structure of the milk components are reported to be different. Consequently, manufacturing of camel dairy products such as cheese, yoghurt, or butter using the same technology as for dairy products from bovine milk can...... result in processing difficulties and products of inferior quality. However, scientific evidence points to the possibility of transforming camel milk into products by optimization of the processing parameters. Additionally, camel milk has traditionally been used for its medicinal values and recent...

  16. Developments in product handling for selfshielded electron processing

    International Nuclear Information System (INIS)

    Nablo, S.V.; Fishel, M.; Quintal, B.S.; Miyamoto, T.

    1988-01-01

    The safe, successful industrial use of electron processing has depended upon selfshielded product handling designs which provide both efficient inerting control and system maintenance as well as fail-safe radiation shielding. The industry is now entering the period of development in which product handling designs specific to the application are required for expanded industrial use, some of which demand precise parametric control such as product temperature, pressure, tension, etc. Selfshielded product handling designs are reviewed for filamentary, sheet and web product geometries, with some details of the processing parameters achievable in their application. (author)

  17. EVALUATION OF PRODUCT DEVELOPMENT PROCESS USING EMVS

    Directory of Open Access Journals (Sweden)

    Iara Tonissi Moroni Cutovoi

    2014-12-01

    Full Text Available This paper evaluates a PDP model application in an auto parts company, leader in its segment. From the application of lean thinking in the supply chain and the EMVS performance analysis methodology for PDP, a check list is created to avoid waste in project management. In this paper, we show that EMVS can be positively impacted through active management of knowledge within a project. This paper suggests that the value-enabling portion of a project manager's role requires aligning knowledge across these three key domains regarding PDP Gates (Phases at company manufacturers of auto parts, Lean Thinking and Value Stream, and methodology for managing projects through performance-term rates and costs. The results show that the methodology has positive aspects, but its implementation takes time and has repercussions throughout the supply chain. Further this research try to explain the types of wastes and view of new products' development is enhanced and associates a manufacturing strategy focus on EMVS performance analysis and lean thinking, PDP and value stream mapping  showing the important of contribution this tools at reduction of waste.

  18. Energy efficient way of processing waste of milk production

    OpenAIRE

    Panfilova Julija; Ivantsova Maria; Selezneva Irina

    2016-01-01

    The research aim is the search of practical application of biotechnological waste processing of dairy production plants. The result of the study is the development of a process with biogas production by using anaerobic Biomar reactor. Scale of laboratory installation has been conducted based on laboratory studies. Moreover, principal technological scheme of production has been composed, and the appropriate material and technical and economic calculations have been carried out. In addition, ma...

  19. Production process for advanced space satellite system cables/interconnects.

    Energy Technology Data Exchange (ETDEWEB)

    Mendoza, Luis A.

    2007-12-01

    This production process was generated for the satellite system program cables/interconnects group, which in essences had no well defined production process. The driver for the development of a formalized process was based on the set backs, problem areas, challenges, and need improvements faced from within the program at Sandia National Laboratories. In addition, the formal production process was developed from the Master's program of Engineering Management for New Mexico Institute of Mining and Technology in Socorro New Mexico and submitted as a thesis to meet the institute's graduating requirements.

  20. Analysis of thermal process of pozzolan production

    Directory of Open Access Journals (Sweden)

    Mejía De Gutiérrez, R.

    2004-06-01

    Full Text Available The objective of this study was evaluated the effect of heat treatment parameters on the pozzolanic activity of natural kaolin clays. The experimental design included three factors: kaolin type, temperature and time. Five types of Colombian kaolin clays were thermally treated from 400 to 1000 °C by 1, 2, and 3 hours. The raw materials and the products obtained were characterized by X-Ray Diffraction (XRD, Fourier Transform Infrared Spectroscopy (FTIR and Differential Thermal / Thermo gravimetric Analysis (DTAJ TGA. The pozzolanic activity of thermally treated samples according to chemical and mechanical tests was investigated.

    El objetivo de este estudio fue caracterizar las variables de producción de un metacaolín de alta reactividad puzolánica. El diseño experimental utilizó un modelo factorial que consideró tres factores: tipo de caolín (C, temperatura y tiempo. A partir del conocimiento de las fuentes de caolín y el contacto con proveedores y distribuidores del producto a nivel nacional, se seleccionaron cinco muestras representativas de arcillas caoliníticas, las cuales se sometieron a un tratamiento térmico entre 400 y 1.000 ºC (seis niveles de temperatura y tres tiempos de exposición, 1, 2 y 3 horas. Los caolines de origen y los productos obtenidos de cada proceso térmico fueron evaluados mediante técnicas de tipo físico y químico, difracción de rayos X, infrarrojo FTIR, y análisis térmico diferencial (OTA, TGA. Complementariamente se evalúa la actividad puzolánica, tanto química como mecánica, del producto obtenido a diferentes temperaturas de estudio.

  1. Instrumental measurement of beer taste attributes using an electronic tongue

    International Nuclear Information System (INIS)

    Rudnitskaya, Alisa; Polshin, Evgeny; Kirsanov, Dmitry; Lammertyn, Jeroen; Nicolai, Bart; Saison, Daan; Delvaux, Freddy R.; Delvaux, Filip; Legin, Andrey

    2009-01-01

    The present study deals with the evaluation of the electronic tongue multisensor system as an analytical tool for the rapid assessment of taste and flavour of beer. Fifty samples of Belgian and Dutch beers of different types (lager beers, ales, wheat beers, etc.), which were characterized with respect to the sensory properties, were measured using the electronic tongue (ET) based on potentiometric chemical sensors developed in Laboratory of Chemical Sensors of St. Petersburg University. The analysis of the sensory data and the calculation of the compromise average scores was made using STATIS. The beer samples were discriminated using both sensory panel and ET data based on PCA, and both data sets were compared using Canonical Correlation Analysis. The ET data were related to the sensory beer attributes using Partial Least Square regression for each attribute separately. Validation was done based on a test set comprising one-third of all samples. The ET was capable of predicting with good precision 20 sensory attributes of beer including such as bitter, sweet, sour, fruity, caramel, artificial, burnt, intensity and body.

  2. Production process and quality control for the HTTR fuel

    International Nuclear Information System (INIS)

    Yoshimuta, S.; Suzuki, N.; Kaneko, M.; Fukuda, K.

    1991-01-01

    Development of the production and inspection technology for High Temperature Engineering Test Reactor (HTTR) fuel has been carried out by cooperative work between Japan Atomic Energy Research Institute (JAERI) and Nuclear Fuel Industries, Ltd (NFI). The performance and the quality level of the developed fuel are well established to meet the design requirements of the HTTR. For the commercial scale production of the fuel, statistical quality control and quality assurance must be carefully considered in order to assure the safety of the HTTR. It is also important to produce the fuel under well controlled process condition. To meet these requirements in the production of the HTTR fuel, a new production process and quality control system is to be introduced in the new facilities. The main feature of the system is a computer integrated control system. Process control data at each production stage of products and semi-products are all gathered by terminal computers and processed by a host computer. The processed information is effectively used for the production, quality and accountancy control. With the aid of this system, all the products will be easily traceable from starting materials to final stages and the statistical evaluation of the quality of products becomes more reliable. (author). 8 figs

  3. Recent trends in bioethanol production from food processing byproducts.

    Science.gov (United States)

    Akbas, Meltem Yesilcimen; Stark, Benjamin C

    2016-11-01

    The widespread use of corn starch and sugarcane as sources of sugar for the production of ethanol via fermentation may negatively impact the use of farmland for production of food. Thus, alternative sources of fermentable sugars, particularly from lignocellulosic sources, have been extensively investigated. Another source of fermentable sugars with substantial potential for ethanol production is the waste from the food growing and processing industry. Reviewed here is the use of waste from potato processing, molasses from processing of sugar beets into sugar, whey from cheese production, byproducts of rice and coffee bean processing, and other food processing wastes as sugar sources for fermentation to ethanol. Specific topics discussed include the organisms used for fermentation, strategies, such as co-culturing and cell immobilization, used to improve the fermentation process, and the use of genetic engineering to improve the performance of ethanol producing fermenters.

  4. Dosimetric aspects of radiation processing of food and allied products

    International Nuclear Information System (INIS)

    Sharma, G.; Bhat, R.M.; Bhatt, B.C.

    2010-01-01

    Full text: Gamma radiation processing in the last 4-5 decades is continuously gaining importance in processing of a wide variety of products, as it can modify physical, chemical and biological properties of the materials, including food and allied products on industrial scale due its inherent qualities like ease of processing in finally packaged form, eco-friendly nature and other obvious reasons over conventional means of processing. Food and allied products are either from agricultural produce or animal origin; they get easily contaminated from soil during harvesting, handling, processing, environment conditions, storage and transport from various types of micro-organisms including pathogens. In many countries it is mandatory to bring down the population of micro-organisms to an acceptable level and complete elimination of pathogens before such products are accepted for human or animal consumption. Processing of food and allied products by radiation has its own challenges due to wider public acceptance of irradiated food, a wide range, 0.25-50kGy, of absorbed dose requirements for different category of such products and purposes, use of a variety of packaging materials in different shapes and sizes and because of its perishable nature. More than 50 countries including India in the world have accepted radiation processing of food and allied products by radiation. Dosimetry is an important aspect of radiation processing, whether it is food or allied product. Uniformity in dose delivered to these products depends on several factors such as product carrier to source frame alignment, product carrier and product/tote box design, product loading pattern, attenuation due to product thickness, product bulk density that varies from 0.1-1.0 kg/l and the plant design whether during processing product overlaps the source or otherwise. In this presentation dosimetric aspects of radiation processing of food and allied products and problems associated with dosimetry of such

  5. Flocculation and haze removal from crude beer using in-house produced laccase from Trametes versicolor cultured on brewer's spent grain.

    Science.gov (United States)

    Dhillon, Gurpreet Singh; Kaur, Surinder; Brar, Satinder Kaur; Verma, Mausam

    2012-08-15

    The potential of brewer's spent grain (BSG), a common waste from the brewing industry, as a support-substrate for laccase production by the well-known laccase producer Trametes versicolor ATCC 20869 under solid-state fermentation conditions was assessed. An attempt was made to improve the laccase production by T. versicolor through supplementing the cultures with inducers, such as 2,2-azino bis(3-ethylbenzthiazoline-6-sulfonic acid), copper sulfate, ethanol, gallic acid, veratryl alcohol, and phenol. A higher laccase activity of 13506.2 ± 138.2 IU/gds (gram dry substrate) was obtained with a phenol concentration of 10 mg/kg substrate in a tray bioreactor after 12 days of incubation time. The flocculation properties of the laccase treated crude beer samples have been studied by using various parameters, such as viscosity, turbidity, ζ potential, total polyphenols, and total protein content. The present results indicated that laccase (25 IU/L) showed promising results as a good flocculating agent. The laccase treatment showed better flocculation capacity compared to the industrial flocculation process using stabifix as a flocculant. The laccase treatments (25 IU/L) at 4 ± 1 °C and room temperature have shown almost similar flocculation properties without much variability. The study demonstrated the potential of in-house produced laccase using brewer's spent grain for the clarification and flocculation of crude beer as a sustainable alternative to traditional flocculants, such as stabifix and bentonite.

  6. Survey of potential chlorine production processes. Final report

    Energy Technology Data Exchange (ETDEWEB)

    1979-04-01

    This report is part of the ongoing study of industrial electrochemical processes for the purpose of identifying methods of improving energy efficiencies. A computerized literature search of past and current chlorine generation methods was performed to identify basic chlorine production processes. Over 200 pertinent references are cited involving 20 separate and distinct chlorine processes. Each basic process is evaluated for its engineering and economic viability and energy efficiency. A flow diagram is provided for each basic process. Four criteria are used to determine the most promising processes: raw material availability, type and amount of energy required, by-product demand/disposal and status of development. The most promising processes are determined to be the membrane process (with and without catalytic electrodes), Kel-Chlor, Mobay (direct electrolysis of hydrogen chloride), the Shell process (catalytic oxidation of hydrogen chloride) and oxidation of ammonium chloride. Each of these processes is further studied to determine what activities may be pursued.

  7. Traditional alcoholic beverages of Tanzania: production, quality and changes in quality attributes during storage.

    Science.gov (United States)

    Tüsekwa, A B; Mosha, T C; Laswai, H S; Towo, E E

    2000-03-01

    Traditional alcoholic beverages of Tanzania play an important role in the daily social, economic, nutritional and cultural life of the people. Production, quality and changes in quality attributes during ambient temperature storage were investigated in traditional Tanzanian beers (Mbege and Komoni) and wines (Mnanasi, Wanzuki and Mofru). The quality attributes of the alcoholic beverages indicated that pH levels were in the range of 4.15-4.20 and 3.9-5.5 for the beers and wines respectively. Total, fixed and volatile acidity in the beers were in the range of 0.41-0.62, 0.28-0.38 and 0.06-0.09 g/100 mL respectively while in the wines acidity levels were in the range of 0.23-0.66, 0.13-0.33 and 0.05-0.06 g/100 mL for the total, fixed and volatile acidity respectively. Concentration of total solids in the beers ranged between 7.00 and 12.80 degrees Brix while in the wines ranged between 3.45 and 6.65 degrees Brix. Specific gravity of the beers ranged between 1.0097 and 1.0374 while for wines the specific gravity was lower, ranging between 0.9971 and 0.9989. Alcohol concentration was higher in wines (range 3.84-9.75 g/100 mL) than in beers (range 1.72-2.76 g/100 mL). Storage of the beverages under ambient temperatures for various lengths of time resulted in significant (P beers indicated the highest rates of deterioration with total acid production rates of 0.3774 g/100 mL and 0.0914 g/100 mL per hour respectively. Wines were more stable during storage than beers, with Mofru wine being the most stable. The rates of total acid production per hour were Mnanasi (0.0196 g/100 mL), Wanzuki (0.0047 g/100 mL) and Mofru (0.0005 g/100 mL). Use of low brewing technologies involving uncontrolled fermentation, unsanitary conditions and use of rudimentary equipment for processing, packaging and storage resulted in beers and wines of low quality and short shelf-life. To foster commercial exploitation of the products, there is a need to develop appropriate small and medium

  8. Exploring Low Alcohol Beer Consumption Among College Students: Implications for Drunk Driving.

    Science.gov (United States)

    Russ, Nason W.; Geller, E. Scott

    1988-01-01

    When given a "blind" taste test prior to a party, college students (N=137) showed no clear preference for Budweiser beer, Bud Light, or low-alcohol beer, but later drank significantly less low-alcohol beer. It was concluded that without improved marketing intervention, low-alcohol beer will not impact on drunk driving among college…

  9. Statistical processing of the chemicalanalysis of some meat products

    OpenAIRE

    Kuzelov, Aco; Naseva, Dijana; Bojkov, Goran

    2009-01-01

    The inceptions of industrial meat processing on the territory of the Republic of Macedonja date from the second half of the last century. Today, there are several meat industries, wich have introduced many standards for food safety. However. only one of them having set rounded products (slaughter of cattle and pigs and production of meat products) has implemented HACCP system and IS0-2001-9OOO. This company has its own laboratory where the raw materials and the finished product are examin...

  10. Processing and production of molybdenum and tungsten alloys

    International Nuclear Information System (INIS)

    Hagel, W.C.; Shields, J.A. Jr.; Tuominen, S.M.

    1984-01-01

    The technological means to produce and process Mo and W alloys are summarized because for many Mo and W alloy systems the mechanical properties can be optimized only by thermomechanical processing requiring production and processing capabilities that are not widely available. First, the producers of commercial Mo and W alloys are presented along with currently available product forms. Second, currently disclosed standard capabilities of producers and processors in the United States are presented. 56 references, 13 figures, 9 tables

  11. Architects and the housing challenge: a process, not a product

    CSIR Research Space (South Africa)

    Osman, A

    2010-09-01

    Full Text Available , creative responses can be encouraged through design products and processes. This is referred to as a process of ?negotiated reactions?; Gwendolyn Wright refers to it as the ?alchemy of design and social interaction? and this responds positively... Challenge A Process, Not a Product Dr Amira Osman is a Senior Researcher in the area of Sustainable Human Settlements (Planning Support Systems) at the Built-Environment Unit of the Council for Scientific and Industrial Research. We asked her...

  12. Beer tapping: dynamics of bubbles after impact

    Science.gov (United States)

    Mantič-Lugo, V.; Cayron, A.; Brun, P.-T.; Gallaire, F.

    2015-12-01

    Beer tapping is a well known prank where a bottle of beer is impacted from the top by a solid object, usually another bottle, leading to a sudden foam overflow. A description of the shock-driven bubble dynamics leading to foaming is presented based on an experimental and numerical study evoking the following physical picture. First, the solid impact produces a sudden downwards acceleration of the bottle creating a strong depression in the liquid bulk. The existing bubbles undergo a strong expansion and a sudden contraction ending in their collapse and fragmentation into a large amount of small bubbles. Second, the bubble clouds present a large surface area to volume ratio, enhancing the CO2 diffusion from the supersaturated liquid, hence growing rapidly and depleting the CO2. The clouds of bubbles migrate upwards in the form of plumes pulling the surrounding liquid with them and eventually resulting in the foam overflow. The sudden pressure drop that triggers the bubble dynamics with a collapse and oscillations is modelled by the Rayleigh-Plesset equation. The bubble dynamics from impact to collapse occurs over a time (tb ≃ 800 μs) much larger than the acoustic time scale of the liquid bulk (tac = 2H/c ≃ 80 μs), for the experimental container of height H = 6 cm and a speed of sound around c ≃ 1500 m/s. This scale separation, together with the comparison of numerical and experimental results, suggests that the pressure drop is controlled by two parameters: the acceleration of the container and the distance from the bubble to the free surface.

  13. An Integrated Biomass Production and Conversion Process for Sustainable Bioenergy

    Directory of Open Access Journals (Sweden)

    Weidong Huang

    2015-01-01

    Full Text Available There is not enough land for the current bioenergy production process because of its low annual yield per unit land. In the present paper, an integrated biomass production and conversion process for sustainable bioenergy is proposed and analyzed. The wastes from the biomass conversion process, including waste water, gas and solid are treated or utilized by the biomass production process in the integrated process. Analysis of the integrated process including the production of water hyacinth and digestion for methane in a tropical area demonstrates several major advantages of the integrated process. (1 The net annual yield of methane per unit land can reach 29.0 and 55.6 km3/h for the present and future (2040 respectively, which are mainly due to the high yield of water hyacinth, high biomethane yield and low energy input. The land demand for the proposed process accounts for about 1% of the world’s land to meet the current global automobile fuels or electricity consumption; (2 A closed cycle of nutrients provides the fertilizer for biomass production and waste treatment, and thus reduces the energy input; (3 The proposed process can be applied in agriculturally marginal land, which will not compete with food production. Therefore, it may be a good alternative energy technology for the future.

  14. Data-fusion for multiplatform characterization of an italian craft beer aimed at its authentication

    Energy Technology Data Exchange (ETDEWEB)

    Biancolillo, Alessandra; Bucci, Remo; Magrì, Antonio L.; Magrì, Andrea D.; Marini, Federico, E-mail: fmmonet@hotmail.com

    2014-04-01

    Highlights: • Characterization of beer samples by five different fingerprinting techniques. • Chemometric discriminant and class-modeling techniques used for their authentication. • Mid-level data fusion allowed correct classification of all samples. - Abstract: Five different instrumental techniques: thermogravimetry, mid-infrared, near-infrared, ultra-violet and visible spectroscopies, have been used to characterize a high quality beer (Reale) from an Italian craft brewery (Birra del Borgo) and to differentiate it from other competing and lower quality products. Chemometric classification models were built on the separate blocks using soft independent modeling of class analogies (SIMCA) and partial least squares-discriminant analysis (PLS-DA) obtaining good predictive ability on an external test set (75% or higher depending on the technique). The use of data fusion strategies – in particular, the mid-level one – to integrate the data from the different platforms allowed the correct classification of all the training and validation samples.

  15. Data-fusion for multiplatform characterization of an italian craft beer aimed at its authentication

    International Nuclear Information System (INIS)

    Biancolillo, Alessandra; Bucci, Remo; Magrì, Antonio L.; Magrì, Andrea D.; Marini, Federico

    2014-01-01

    Highlights: • Characterization of beer samples by five different fingerprinting techniques. • Chemometric discriminant and class-modeling techniques used for their authentication. • Mid-level data fusion allowed correct classification of all samples. - Abstract: Five different instrumental techniques: thermogravimetry, mid-infrared, near-infrared, ultra-violet and visible spectroscopies, have been used to characterize a high quality beer (Reale) from an Italian craft brewery (Birra del Borgo) and to differentiate it from other competing and lower quality products. Chemometric classification models were built on the separate blocks using soft independent modeling of class analogies (SIMCA) and partial least squares-discriminant analysis (PLS-DA) obtaining good predictive ability on an external test set (75% or higher depending on the technique). The use of data fusion strategies – in particular, the mid-level one – to integrate the data from the different platforms allowed the correct classification of all the training and validation samples

  16. A non-linear model of economic production processes

    Science.gov (United States)

    Ponzi, A.; Yasutomi, A.; Kaneko, K.

    2003-06-01

    We present a new two phase model of economic production processes which is a non-linear dynamical version of von Neumann's neoclassical model of production, including a market price-setting phase as well as a production phase. The rate of an economic production process is observed, for the first time, to depend on the minimum of its input supplies. This creates highly non-linear supply and demand dynamics. By numerical simulation, production networks are shown to become unstable when the ratio of different products to total processes increases. This provides some insight into observed stability of competitive capitalist economies in comparison to monopolistic economies. Capitalist economies are also shown to have low unemployment.

  17. Project and Innovation Management in New Product Development Processes

    DEFF Research Database (Denmark)

    Henriksen, Leif; Gayretli, Ahmet

    2010-01-01

    Although the process of innovation is one of the most important drivers behind the growth and prosperity of today’s global economy, it is one of the least understood. This paper aims to address specific problems in carrying out new product development processes. There are crucial issues related...... to product design processes like inefficient project management, increasing product complexity, conflict management, shortfall of existing methods and tools, and high failures in new product introduction. A new approach has been proposed for a system based platform, which consist of a product platform......, a process platform, and a technology platform. Even if there is no single solution to these complex problems the proposed method can offer a more structured way of attacking the issues....

  18. USE OF LEAN PRODUCTION INSTRUMENTS IN DESIGNING THE EDUCATIONAL PROCESS

    Directory of Open Access Journals (Sweden)

    Elietta P. Burnasheva

    2016-03-01

    Full Text Available Introduction: the concept of lean production seeks not a reduction of costs but complete elimination of losses that do not bring added value to the product or service. In any system, in all processes – from production and assembly, to hospitality, education, health, transport and social services – there are hidden losses. Teaching itself is a kind of production process in which a certain “product” (student acquires the added value (knowledge and skills, that is why it has become topical in educational institution to establish the working group on introduction of lean production into the learning process. The article presents the factors that are to be taken into account while designing the educational process based on the lean production principles. Materials and Methods: methods of analysis of existing system of vocational training in higher school, monitoring of the results of educational practice, modeling and experimental work in the process of analytical work were used. Results: important direction for eliminating losses in the educational process is the development of the interlinked curricula, allowing to avoid repeated study of a number of didactic units in the organization of continuous training in the system “Vocational education – Higher education”. In order to eliminate the possibility of incompetent graduate one should focus on the organisation of objective final control. Losses in education are caused by to the mismatch between labour market demand and the spectrum of areas of training in educational institutions. Discussion and Conclusions: the lean production possibilities are defined as instrumental in ensuring the organisation of “the process of lean learning”: by applying some lean production instruments such as the designing of the educational process, preventing of “faulty work” while training students, the attuning of the training system to employers’ requests, the visualisation of the education

  19. Challenges in Introducing New Products: A Case Study on the New Product Development Process

    Science.gov (United States)

    Rankin, Robert; Mintu-Wimsatt, Alma

    2017-01-01

    The case is based on an actual product introduction, and is designed to provide instruction on the new product development process. With the cost to launch new products estimated at least US $15 million and new product failure rates ranging from 40% to 80%, it is imperative that students learn how to determine the financial and market feasibility…

  20. Effects of Beer, Non-Alcoholic Beer and Water Consumption before Exercise on Fluid and Electrolyte Homeostasis in Athletes.

    Science.gov (United States)

    Castro-Sepulveda, Mauricio; Johannsen, Neil; Astudillo, Sebastián; Jorquera, Carlos; Álvarez, Cristian; Zbinden-Foncea, Hermann; Ramírez-Campillo, Rodrigo

    2016-06-07

    Fluid and electrolyte status have a significant impact on physical performance and health. Pre-exercise recommendations cite the possibility of consuming beverages with high amounts of sodium. In this sense, non-alcoholic beer can be considered an effective pre-exercise hydration beverage. This double-blind, randomized study aimed to compare the effect of beer, non-alcoholic beer and water consumption before exercise on fluid and electrolyte homeostasis. Seven male soccer players performed 45 min of treadmill running at 65% of the maximal heart rate, 45 min after ingesting 0.7 L of water (W), beer (AB) or non-alcoholic beer (NAB). Body mass, plasma Na⁺ and K⁺ concentrations and urine specific gravity (USG) were assessed before fluid consumption and after exercise. After exercise, body mass decreased (p beer before exercise could help maintain electrolyte homeostasis during exercise. Alcoholic beer intake reduced plasma Na⁺ and increased plasma K⁺ during exercise, which may negatively affect health and physical performance, and finally, the consumption of water before exercise could induce decreases of Na⁺ in plasma during exercise.

  1. Sustainable Intensified Process Retrofit for the Production of MDI

    DEFF Research Database (Denmark)

    Babi, Deenesh Kavi; Woodley, John; Gani, Rafiqul

    Process intensification (PI) is a means by which processes can be made more efficient and sustainable at different levels, the unit operations, functional and phenomena levels. Therefore PI can be used for making process improvements at the functional level for the production of an important...

  2. Sources of Information as Determinants of Product and Process Innovation.

    Science.gov (United States)

    Gómez, Jaime; Salazar, Idana; Vargas, Pilar

    2016-01-01

    In this paper we use a panel of manufacturing firms in Spain to examine the extent to which they use internal and external sources of information (customers, suppliers, competitors, consultants and universities) to generate product and process innovation. Our results show that, although internal sources are influential, external sources of information are key to achieve innovation performance. These results are in line with the open innovation literature because they show that firms that are opening up their innovation process and that use different information sources have a greater capacity to generate innovations. We also find that the importance of external sources of information varies depending on the type of innovation (product or process) considered. To generate process innovation, firms mainly rely on suppliers while, to generate product innovation, the main contribution is from customers. The potential simultaneity between product and process innovation is also taken into consideration. We find that the generation of both types of innovation is not independent.

  3. Sources of Information as Determinants of Product and Process Innovation

    Science.gov (United States)

    2016-01-01

    In this paper we use a panel of manufacturing firms in Spain to examine the extent to which they use internal and external sources of information (customers, suppliers, competitors, consultants and universities) to generate product and process innovation. Our results show that, although internal sources are influential, external sources of information are key to achieve innovation performance. These results are in line with the open innovation literature because they show that firms that are opening up their innovation process and that use different information sources have a greater capacity to generate innovations. We also find that the importance of external sources of information varies depending on the type of innovation (product or process) considered. To generate process innovation, firms mainly rely on suppliers while, to generate product innovation, the main contribution is from customers. The potential simultaneity between product and process innovation is also taken into consideration. We find that the generation of both types of innovation is not independent. PMID:27035456

  4. Hops (Humulus lupulus) Content in Beer Modulates Effects of Beer on the Liver After Acute Ingestion in Female Mice.

    Science.gov (United States)

    Landmann, Marianne; Sellmann, Cathrin; Engstler, Anna Janina; Ziegenhardt, Doreen; Jung, Finn; Brombach, Christine; Bergheim, Ina

    2017-01-01

    Using a binge-drinking mouse model, we aimed to determine whether hops (Humulus lupulus) in beer is involved in the less damaging effects of acute beer consumption on the liver in comparison with ethanol. Female C57BL/6 J mice were either fed one iso-alcoholic and iso-caloric bolus dose of ethanol, beer, beer without hops (6 g ethanol/kg body weight) or an iso-caloric bolus of maltodextrin control solution. Markers of steatosis, intestinal barrier function, activation of toll-like receptor 4 signaling cascades, lipid peroxidation and lipogenesis were determined in liver, small intestine and plasma 2 h and 12 h after acute alcohol ingestion. Alcohol-induced hepatic fat accumulation was significantly attenuated in mice fed beer whereas in those fed beer without hops, hepatic fat accumulation was similar to that found in ethanol-fed mice. While markers of intestinal barrier function e.g. portal endotoxin levels and lipogenesis only differed slightly between groups, hepatic concentrations of myeloid differentiation primary response gene 88, inducible nitric oxide synthase (iNOS) and plasminogen-activator inhibitor 1 protein as well as of 4-hydroxynonenal and 3-nitrotyrosine protein adducts were similarly elevated in livers of mice fed ethanol or beer without hops when compared with controls. Induction of these markers was markedly attenuated in mice fed hops-containing beer. Taken together, our data suggest that hops in beer markedly attenuated acute alcohol-induced liver steatosis in female mice through mechanisms involving a suppression of iNOS induction in the liver. © The Author 2016. Medical Council on Alcohol and Oxford University Press. All rights reserved.

  5. Beer is the cattle of women: sorghum beer commercialization and dietary intake of agropastoral families in Karamoja, Uganda.

    Science.gov (United States)

    Dancause, Kelsey Needham; Akol, Helen A; Gray, Sandra J

    2010-04-01

    Karimojong agropastoralists of Uganda have employed a dual subsistence strategy of cattle herding and sorghum cultivation to survive in an unpredictable environment, one afflicted by a severe humanitarian crisis. Armed raiding since the 1970s has led to devastating cattle losses, high male mortality, and increased sedentarization of women and children in densely populated homesteads, where infectious diseases and malnutrition rates are prevalent. Fieldwork in 1998-1999 confirmed the detrimental effects of armed raiding on child growth and development. During this period, however, women maintained largely traditional subsistence patterns. Follow-up fieldwork in 2004 revealed surprising subsistence changes: sorghum beer, an important food and ritual item, was being brewed for sale, which had not been noted in previous literature on the Karimojong. We outline the role of beer in the diet by analyzing the nutritional profile of Karimojong women and children, nutrients supplied by beer, and those supplied by foodstuffs purchased with sales profits. Commercial beer supplied from 3 to 6% of energy intake, and grains leftover from brewing (dregs) supplied from 3 to 12%. Selling beer was women's preferred form of casual labor, with differing patterns of participation in brewing between rural and peri-urban areas. Women who were paid in currency relied on profits to purchase nutrient-rich supplemental foodstuffs important in an otherwise marginal diet, as well as beer. The households of women who worked for other brewers or purchased beer wholesale and sold it retail relied heavily on dregs for daily subsistence. Nutrient intake was highest among women with cattle and sorghum who brewed and sold beer from their homesteads, and lowest among women who lacked sorghum and worked for commercial brewers in urban centers. Because nutritional status remains marginal in Karamoja, beer commercialization as a consequence of subsistence changes could have dramatic health consequences

  6. TECHNICAL AND ORGANIZATIONAL IMPROVEMENTS OF PACKAGING PRODUCTION PROCESS

    Directory of Open Access Journals (Sweden)

    Anna Rudawska

    2016-06-01

    Full Text Available Due to customer driven economies, today’s world markets are characterized by high fluctuations in market demand and the frequent arrival of new technologies and new products. To stay competitive in such markets manufacturing companies require continuous improvements both in technical and organizational areas of their activity. The paper presents results of the diagnosis provided in the manufacturing area of the company producing cardboard packages and recommendations to make the production process more efficient. Especially, among the proposed technical and organizational recommendations the most important ones are: automation of certain elements of the production process and changes in production plant layout.

  7. New Product Development (NPD) Process - An Example of Industrial Sector

    Science.gov (United States)

    Kazimierska, Marianna; Grębosz-Krawczyk, Magdalena

    2017-12-01

    This aim of this article is to present the process of new product introduction on example of industrial sector in context of new product development (NPD) concept. In the article, the concept of new product development is discussed and the different stages of the process of new electric motor development are analysed taking into account its objectives, implemented procedures, functions and responsibilities division. In the article, information from secondary sources and the results of empirical research - conducted in an international manufacturing company - are used. The research results show the significance of project leader and regular cooperation with final client in the NPD process.

  8. Product- and Process Units in the CRITT Translation Process Research Database

    DEFF Research Database (Denmark)

    Carl, Michael

    than 300 hours of text production. The database provides the raw logging data, as well as Tables of pre-processed product- and processing units. The TPR-DB includes various types of simple and composed product and process units that are intended to support the analysis and modelling of human text......The first version of the "Translation Process Research Database" (TPR DB v1.0) was released In August 2012, containing logging data of more than 400 translation and text production sessions. The current version of the TPR DB, (v1.4), contains data from more than 940 sessions, which represents more...

  9. New Vistas in Chemical Product and Process Design.

    Science.gov (United States)

    Zhang, Lei; Babi, Deenesh K; Gani, Rafiqul

    2016-06-07

    Design of chemicals-based products is broadly classified into those that are process centered and those that are product centered. In this article, the designs of both classes of products are reviewed from a process systems point of view; developments related to the design of the chemical product, its corresponding process, and its integration are highlighted. Although significant advances have been made in the development of systematic model-based techniques for process design (also for optimization, operation, and control), much work is needed to reach the same level for product design. Timeline diagrams illustrating key contributions in product design, process design, and integrated product-process design are presented. The search for novel, innovative, and sustainable solutions must be matched by consideration of issues related to the multidisciplinary nature of problems, the lack of data needed for model development, solution strategies that incorporate multiscale options, and reliability versus predictive power. The need for an integrated model-experiment-based design approach is discussed together with benefits of employing a systematic computer-aided framework with built-in design templates.

  10. The nutritional value of some processed meat products in Malaysia.

    Science.gov (United States)

    Babji, A S; Mohdyusof, S

    1995-03-01

    Per capita consumption of meat and meat products in Malaysia more than doubled from 15.70 kg in 1970 to 35.71 kg in 1990. This increase in meat consumption is mainly due to the rapid development and wide acceptance of value added meat and poultry products amongst Malaysian consumers. Meat products such as burgers, sausages, hotdogs and nuggets are widely accepted and consumed by all ethnic groups at home as well as in the fast food restaurants. The significant expansion of the fast food industry and the increase consumption of processed meat products makes it necessary for a re-evaluation of the nutritional quality of popular meat products currently available in the market. This review paper described the quality of some processed meat products, their proximate composition, meat quality, use of non meat proteins and binders, and the use of additives in the formulation of burgers, frankfurters, nuggets, bologna, chicken and beef balls. Preliminary results on the protein efficiency ratio of local meat products seemed favourable but this study is limited to only one laboratory. In vivo and in vitro protein digestibility studies indicated high values on the digestibility of locally manufactured meat products. Proximate analysis of the raw materials used in the formulation of such products showed many with high fat and low protein contents being utilized. The meat content was lower than the minimum amount stated by the food regulation. This paper concludes that due to lack of information and studies on the nutritional composition of processed meat products, concerned bodies should take positive steps to generate reliable data to elucidate the actual nutritional composition of such products. It is also observed that many by-products from the animal industry from non-conventional sources are increasingly being utilized in the manufacture of processed meat product.

  11. Development of detection medium for hard-to-culture beer-spoilage lactic acid bacteria.

    Science.gov (United States)

    Suzuki, K; Asano, S; Iijima, K; Kuriyama, H; Kitagawa, Y

    2008-05-01

    To develop a detection medium for hard-to-culture beer-spoilage lactic acid bacteria (LAB). Four hard-to-culture beer-spoilage strains of LAB, belonging to Lactobacillus paracollinoides and Lactobacillus lindneri, have been obtained by repeatedly subculturing the wild-type strains in beer. To develop a countermeasure against these hard-to-culture beer-spoilage LAB, a beer-based medium was modified. As a consequence, the supplementation of a small amount of de Man Rogosa Sharpe medium was found to enhance the growth of hard-to-culture beer-spoilage LAB strains obtained in this study. In addition, sodium acetate was shown to improve the selectivity of this beer-based medium. Further comparative study was performed with five other media widely used for the detection of beer-spoilage LAB in the brewing industry. This study revealed that the newly developed medium, designated advanced beer-spoiler detection (ABD) medium, possessed superior sensitivity for hard-to-culture beer-spoilage LAB and comparable sensitivity with easy-to-culture beer-spoilage LAB. Moreover, ABD medium was found to suppress the growth of nonspoilage micro-organisms, and thereby allow the selective growth of beer-spoilage LAB. Advanced beer-spoiler detection medium is considered as an effective tool for comprehensive detection of beer-spoilage LAB in breweries. The detection by ABD medium can be used as an indicator for differentiating the beer-spoilage ability of LAB without further confirmatory tests in breweries.

  12. Implementation of quality by design toward processing of food products.

    Science.gov (United States)

    Rathore, Anurag S; Kapoor, Gautam

    2017-05-28

    Quality by design (QbD) is a systematic approach that begins with predefined objectives and emphasizes product and process understanding and process control. It is an approach based on principles of sound science and quality risk management. As the food processing industry continues to embrace the idea of in-line, online, and/or at-line sensors and real-time characterization for process monitoring and control, the existing gaps with regard to our ability to monitor multiple parameters/variables associated with the manufacturing process will be alleviated over time. Investments made for development of tools and approaches that facilitate high-throughput analytical and process development, process analytical technology, design of experiments, risk analysis, knowledge management, and enhancement of process/product understanding would pave way for operational and economic benefits later in the commercialization process and across other product pipelines. This article aims to achieve two major objectives. First, to review the progress that has been made in the recent years on the topic of QbD implementation in processing of food products and second, present a case study that illustrates benefits of such QbD implementation.

  13. Purification of barley dimeric α-amylase inhibitor-1 (BDAI-1) and avenin-like protein-a (ALP) from beer and their impact on beer foam stability.

    Science.gov (United States)

    Iimure, Takashi; Kihara, Makoto; Sato, Kazuhiro; Ogushi, Kensuke

    2015-04-01

    Foam stability is a key factor of beer quality for consumers and brewers. Recent beer proteome analyses have suggested that barley dimeric α-amylase inhibitor-1 (BDAI-1) and avenin-like protein-a (ALP) derived from barley are important for beer foam stability. In this study, BDAI-1 and ALP were purified from a Japanese commercial beer sample using salt precipitation and column chromatography. The purification level was verified using two-dimensional gel electrophoresis, mass spectrometry, and database searches. Purified BDAI-1 and ALP were added to a beer sample to compare the foam stability to that of a control beer sample. As a result, beer foam stability was significantly improved by BDAI-1 but not by ALP, thereby suggesting that BDAI-1 affects beer foam stability whereas ALP does not. Copyright © 2014 Elsevier Ltd. All rights reserved.

  14. Development of continuous pharmaceutical production processes supported by process systems engineering methods and tools

    DEFF Research Database (Denmark)

    Gernaey, Krist; Cervera Padrell, Albert Emili; Woodley, John

    2012-01-01

    The pharmaceutical industry is undergoing a radical transition towards continuous production processes. Systematic use of process systems engineering (PSE) methods and tools form the key to achieve this transition in a structured and efficient way.......The pharmaceutical industry is undergoing a radical transition towards continuous production processes. Systematic use of process systems engineering (PSE) methods and tools form the key to achieve this transition in a structured and efficient way....

  15. Computer Aided Synthesis of Innovative Processes: Renewable Adipic Acid Production

    DEFF Research Database (Denmark)

    Rosengarta, Alessandro; Bertran, Maria-Ona; Manenti, Flavio

    2017-01-01

    A promising biotechnological route for the production of adipic acid from renewables has been evaluated, applying a systematic methodology for process network synthesis and optimization. The method allows organizing in a structured database the available knowledge from different sources...... (preliminary scientific studies, techno-economic process specifications), generating a network of process alternatives and solving it as a MILP. The best processing route provides also an estimate of the production cost of bio-adipic acid at the current state of the art, assessing the sensitivity...

  16. Modeling intermediate product selection under production and storage capacity limitations in food processing

    DEFF Research Database (Denmark)

    Kilic, Onur Alper; Akkerman, Renzo; Grunow, Martin

    2009-01-01

    In the food industry products are usually characterized by their recipes, which are specified by various quality attributes. For end products, this is given by customer requirements, but for intermediate products, the recipes can be chosen in such a way that raw material procurement costs...... with production and inventory planning, thereby considering the production and storage capacity limitations. The resulting model can be used to solve an important practical problem typical for many food processing industries....

  17. Non-diagonal processes of singlet and ordinary quark production

    International Nuclear Information System (INIS)

    Bejlin, V.A.; Vereshkov, G.M.; Kuksa, V.I.

    1995-01-01

    Non-diagonal processes of singlet and ordinary quark production are analyzed in the model where the down singlet quark mixes with the ordinary ones. The possibility of experimental selection of h-quark effects is demonstrated

  18. Idea work between object worlds - political process in product development?

    DEFF Research Database (Denmark)

    Gish, Liv; Clausen, Christian

    Concerns for companies’ ability to innovate are increasingly focused on so called ‘front-end innovation’ being identified as a space where ideas for new products are created, exchanged and developed. The work with product ideas is claimed as being crucial to the innovation process in companies. New...... of actor networks (Callon 1986), object worlds (Bucciarelli 2005) and political process theory (Dawson et al 2000) can inform the staging of innovative work with product ideas. The paper reports on an in-depth case study of the development of a new product, the so called “A” labelled Alpha Pro circulation...... and innovation. The paper contributes to the STS literature by the application of actor-network theory and the notion of object worlds in the study of innovative processes and the work with ideas. The constitution of ideas is here portrayed as an intricate and highly political process of translation...

  19. Improvement of quality management in the processes of tobacco production

    OpenAIRE

    Miceski, Trajko

    2004-01-01

    Quality management, now more than ever, occupies an important place in tobacco production. It presents, above all, a continuous process aimed to satisfy the requirements of both the persons employed in tobacco industry and the layers.

  20. TECHNOLOGICAL PROCESSES OF PRODUCTION OF THE MASS FUNCTION CAST BARS

    Directory of Open Access Journals (Sweden)

    A. N. Krutilin

    2012-01-01

    Full Text Available A number of scientifically grounded technical decisions, the whole set of which has enabled to create technological processes of production of high-quality cast bars of mass appointment is offered.

  1. 21 CFR 113.100 - Processing and production records.

    Science.gov (United States)

    2010-04-01

    ..., and other appropriate processing data. Closing machine vacuum in vacuum-packed products, maximum fill... release for distribution, a representative of plant management who is qualified by suitable training or...

  2. New product development processes for ICT-for-development projects

    CSIR Research Space (South Africa)

    McAlister, BN

    2012-08-01

    Full Text Available The potential applicability of established new product development processes to information and communications technology (ICT)-for-development projects is investigated. The demand for ICT solutions to serve numerous societal information needs...

  3. DIAGNOSIS OF RISK FACTORS FOR BEER DEPENDENCE IN YOUNG PEOPLE

    Directory of Open Access Journals (Sweden)

    G. A. Novikova

    2017-10-01

    Full Text Available In the article the approach to identification of factors influencing beer consumption by young people. Describes the author’s methodology, identifying biological, social, psychological, pedagogical and economic risk factors of development of beer dependence in young people. The data obtained using the proposed methodology can be used to identify risk groups according to the dependent behavior and planning of preventive measures.

  4. [Prevention of beer dependence in adolescents in educational institutions].

    Science.gov (United States)

    Solov'ev, A G; Novikova, G A

    2013-01-01

    The authors have systematized approaches to the prevention of beer dependence in adolescents and presented the inner structure of prevention in educational institutions in terms of consecutive steps. The author's methods for adolescence beer dependence diagnosis are described. Different forms of preventive work with adolescences and their parents allowing to combine flexibly the preventive methods with the participation of cross-functional specialists are presented.

  5. β-d-Glucosidase as "key enzyme" for sorghum cyanogenic glucoside (dhurrin) removal and beer bioflavouring.

    Science.gov (United States)

    Tokpohozin, Sedjro Emile; Fischer, Susann; Sacher, Bertram; Becker, Thomas

    2016-11-01

    Sorghum malt used during African beer processing contains a high level of cyanogenic glucoside (dhurrin), up to 1375 ppm. In traditional sorghum malting and mashing, dhurrin is not sufficiently hydrolyzed due to uncontrolled germination and a high gelatinization temperature. The cyanide content of traditional African beers (11 ppm) is higher than the minimum dose (1 ppm) required to form carcinogenic ethyl carbamate during alcoholic fermentation. In the detoxification process, aryl-β-d-glucosidase (dhurrinase) is the "key component". For significant dhurrin hydrolysis during mashing, optimizing dhurrinase synthesis during malting is a good solution to reduce dhurrin completely to below the harmful dose in the sorghum wort. Lactic acid bacteria which exhibit aryl-β-d-glucosidase prior to alcoholic fermentation may help to reduce ethyl carbamate content in alcoholic beverages. Moreover, some specific β-d-glucosidases have a dual property, being able to cleave and synthesize glucosides bonds and thereby generating good precursors for beer bioflavouring. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. Reuse of waste beer yeast sludge for biosorptive decolorization of reactive blue 49 from aqueous solution.

    Science.gov (United States)

    Wang, Baoe; Guo, Xiu

    2011-06-01

    Reactive blue 49 was removed from aqueous solution by biosorption using powder waste sludge composed of Saccharomyces cerevisiae from the beer-brewing industry. The effect of initial pH, temperature and the biosorption thermodynamics, equilibrium, kinetics was investigated in this study. It was found that the biosorption capacity was at maximum at initial pH 3, that the effect of temperature on biosorption of reactive blue 49 was only slight in relation to the large biosorption capacity (25°C, 361 mg g(-1)) according as the biosorption capacity decreased only 43 mg g(-1) at the temperature increased from 25 to 50°C. The biosorption was spontaneous, exothermic in nature and the dye molecules movements decreased slightly in random at the solid/liquid interface during the biosorption of dye on biosorbents. The biosorption equilibrium data could be described by Freundich isotherm model. The biosorption rates were found to be consistent with a pseudo-second-order kinetics model. The functional group interaction analysis between waste beer yeast sludge and reactive blue 49 by the aid of Fourier transform infrared (abbr. FTIR) spectroscopy indicated that amino components involved in protein participated in the biosorption process, which may be achieved by the mutual electrostatic adsorption process between the positively charged amino groups in waste beer yeast sludge with negatively charged sulfonic groups in reactive blue 49.

  7. Recombinant Protein Production and Insect Cell Culture and Process

    Science.gov (United States)

    Spaulding, Glenn F. (Inventor); Goodwin, Thomas J. (Inventor); OConnor, Kim C. (Inventor); Francis, Karen M. (Inventor); Andrews, Angela D. (Inventor); Prewett, Tracey L. (Inventor)

    1997-01-01

    A process has been developed for recombinant production of selected polypeptides using transformed insect cells cultured in a horizontally rotating culture vessel modulated to create low shear conditions. A metabolically transformed insect cell line is produced using the culture procedure regardless of genetic transformation. The recombinant polypeptide can be produced by an alternative process using virtually infected or stably transformed insect cells containing a gene encoding the described polypeptide. The insect cells can also be a host for viral production.

  8. Energy and exergy analysis of the silicon production process

    International Nuclear Information System (INIS)

    Takla, M.; Kamfjord, N.E.; Tveit, Halvard; Kjelstrup, S.

    2013-01-01

    We used energy and exergy analysis to evaluate two industrial and one ideal (theoretical) production process for silicon. The industrial processes were considered in the absence and presence of power production from waste heat in the off-gas. The theoretical process, with pure reactants and no side-reactions, was used to provide a more realistic upper limit of performance for the others. The energy analysis documented the large thermal energy source in the off-gas system, while the exergy analysis documented the potential for efficiency improvement. We found an exergetic efficiency equal to 0.33 ± 0.02 for the process without power production. The value increased to 0.41 ± 0.03 when waste heat was utilized. For the ideal process, we found an exergetic efficiency of 0.51. Utilization of thermal exergy in an off-gas of 800 °C increased this exergetic efficiency to 0.71. Exergy destructed due to combustion of by-product gases and exergy lost with the furnace off-gas were the largest contributors to the thermodynamic inefficiency of all processes. - Highlights: • The exergetic efficiency for an industrial silicon production process when silicon is the only product was estimated to 0.33. • With additional power production from thermal energy in the off-gas we estimated the exergetic efficiency to 0.41. • The theoretical silicon production process is established as the reference case. • Exergy lost with the off-gas and exergy destructed due to combustion account for roughly 75% of the total losses. • With utilization of the thermal exergy in the off-gas at a temperature of 800 °C the exergetic efficiency was 0.71

  9. Impact of Customer Relationship Management on Product Innovation Process

    OpenAIRE

    Li, Yelin; Thi, Thu Sang Nguyen

    2012-01-01

    In marketing, the common view is that customer relationships enhance innovativeness. Regularly it involves doing something new or different in response to market conditions. However, previous studies have not addressed how customer relationship management (CRM) plays its role in product innovation process. This thesis proposes and tests how key CRM activities influence and relate to each stage in product innovation process. The objective of this study is to test how customer relations managem...

  10. Production of fungal lipids : kinetic modeling and process design

    OpenAIRE

    Meeuwse, P.

    2011-01-01

    Finding alternatives for fossil fuels is currently urgent. One of the new processes in this field is the production of biodiesel from lipids accumulated by microorganisms. Some yeasts and fungi accumulate lipids when a component needed for growth, usually the N-source, is limiting while the C-source is in excess. These oleaginous yeasts and fungi were previously mainly used for unsaturated fatty acid production, but now also come into view for production of lipids as a source of biodiesel. Th...

  11. Improved Processing and Marketing of Healthy Fish Products in ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    Improved Processing and Marketing of Healthy Fish Products in Inland Fisheries in Malawi (CultiAF). This project aims to improve the supply of quality fish products in Malawi by reducing post-harvest losses. Better livelihoods and nutrition Fish is an important source of nutrition in Malawi, and its fisheries sector a critical ...

  12. Representation and processing of grammatical gender in language production

    NARCIS (Netherlands)

    Schriefers, H.J.; Jescheniak, J.D.

    1999-01-01

    The paper reviews recent empirical evidence on the representation and processing of grammatical gender in language production. The evidence comes from experimental studies on error free production, studies on the tip-of-the tongue phenomenon, and studies on naturally occurring or experimentally

  13. Serach for polarization effects in the antiproton production process

    CERN Multimedia

    It is proposed to study polarization effects in the production of antiprotons at the PS test beam line T11 at 3.5 GeV/c momentum. A polarization in the production process has never been studied but if existing it would allow for a rather simple and cheap way to generate a polarized antiproton beam with the existing facilities at CERN.

  14. Process for fabrication of molybdenum-base wrought products

    International Nuclear Information System (INIS)

    1977-01-01

    A process for the fabrication of molybdenum-base wrought products is described comprising the steps of providing a molybdenum material containing at least 50% molybdenum in a substantially fully annealed condition, warming the said material to a temperature in the range of from 500 0 F to 1200 0 F, and deforming the warmed said material into a wrought product. (author)

  15. Production yield analysis in the poultry processing industry

    NARCIS (Netherlands)

    Somsen, D.J.; Capelle, A.; Tramper, J.

    2004-01-01

    The paper outlines a case study where the PYA-method (production yield analysis) was implemented at a poultry-slaughtering line, processing 9000 broiler chicks per hour. It was shown that the average live weight of a flock of broilers could be used to predict the maximum production yield of the

  16. Biological processes for the production of aryl sulfates

    DEFF Research Database (Denmark)

    2016-01-01

    The present invention generally relates to the field of biotechnology as it applies to the production of aryl sulfates using polypeptides or recombinant cells comprising said polypeptides. More particularly, the present invention pertains to polypeptides having aryl sulfotransferase activity......, recombinant host cells expressing same and processes for the production of aryl sulfates employing these polypeptides or recombinant host cells....

  17. NIR spectroscopy for determining soy contents in processed meat products

    Science.gov (United States)

    Soy products such as soy concentrate, soy protein and soy grits are used as a meat extender in processed meat products to improve meat texture. However, soy allergies are one of the common food allergies, especially in infants and young children, and can be mild to life-threatening. The United State...

  18. Rapid and mobile determination of alcoholic strength in wine, beer and spirits using a flow-through infrared sensor.

    Science.gov (United States)

    Lachenmeier, Dirk W; Godelmann, Rolf; Steiner, Markus; Ansay, Bob; Weigel, Jürgen; Krieg, Gunther

    2010-03-23

    Ever since Gay-Lussac's time, the alcoholic strength by volume (% vol) has been determined by using densimetric measurements. The typical reference procedure involves distillation followed by pycnometry, which is comparably labour-intensive and therefore expensive. At present, infrared (IR) spectroscopy in combination with multivariate regression is widely applied as a screening procedure, which allows one to determine alcoholic strength in less than 2 min without any sample preparation. The disadvantage is the relatively large investment for Fourier transform (FT) IR or near-IR instruments, and the need for matrix-dependent calibration. In this study, we apply a much simpler device consisting of a patented multiple-beam infrared sensor in combination with a flow-through cell for automated alcohol analysis, which is available in a portable version that allows for on-site measurements. During method validation, the precision of the infrared sensor was found to be equal to or better than densimetric or FTIR methods. For example, the average repeatability, as determined in 6 different wine samples, was 0.05% vol and the relative standard deviation was below 0.2%. Accuracy was ensured by analyzing 260 different alcoholic beverages in comparison to densimetric or FTIR results. The correlation was linear over the entire range from alcohol-free beers up to high-proof spirits, and the results were in substantial agreement (R = 0.99981, p unrecorded alcohol (i.e. non-commercial or illicit products). The flow-through infrared device is much easier to handle than typical reference procedures, while time-consuming sample preparation steps such as distillation are not necessary. Therefore, the alcoholic strength can be economically and quickly controlled (requiring less than 60 s per sample). The device also gives the opportunity for mobile on-site control in the context of labelling control of wine, beer and spirits, the process monitoring of fermentations, or the evaluation

  19. Milk Production and Processing in Romania – Characteristics and Tendencies

    Directory of Open Access Journals (Sweden)

    Tabita Cornelia Adamov

    2010-10-01

    Full Text Available Milk and its derived products are a staple food in human nutrition. A suitable food system does not accept food rations which provide milk and milk products in their structure. These considerations have led to increased consumption of milk and its derivatives. For the future, it is predicts that both milk and milk products will occupy an important place in daily human consumption compared with other animal products. Occupying second place, in importance, the Romanian agriculture, after meat production, milk and milk products sector is one of the most important sectors of Romanian agriculture, representing in 2007, 25.03% of total agricultural production and 9.59% from animal production. The restructuring of Romanian agriculture has as a result reducing or even destroying the material base both in agriculture and processors industries. Also, reduction of livestock has like result the reduction of agricultural production animals - an important part of raw material in food industry. Milk production, a major component of animal production, it has faced such problems. Thus explains the decreasing trend in milk production for processing in the period 1990-2000, following a restructuring of the dairy sector industrialization, oversized compared to the productions obtained.

  20. Sustainable and Intensified Design of a Biodiesel Production Process

    DEFF Research Database (Denmark)

    Mansouri, Seyed Soheil; Ismail, Muhammad I.; Babi, Deenesh Kavi

    impact and maximum profitability is needed. In this work a computer-aided framework for process synthesis and process intensification is applied for sustainable production of biodiesel from pure/waste palm oil as the feedstock. This approach examines several biodiesel processing routes that were...... collected through available data and current technologies reported in the literature. Using this information, a generic superstructure of processing routes was created that described a network of configurations representing multiple designs for the production of biodiesel. Therefore, based on the currently...... of economic and environmental sustainability was identified. For the case of biodiesel production, the intensified process alternative turned out to be the most economical and more sustainable than other alternatives. The computer-aided methods and tools used in this work are: SustainPro (method and tool...

  1. Mechanization and automation of production processes in turbine building

    Science.gov (United States)

    Slobodyanyuk, V. P.

    1984-02-01

    Specialists at the All-Union Institute of Planning and Technology of Energy Machine Building are working on the problem of mechanization and automation of production processes. One of the major technological processes being worked on is the production of welded units. At the present time the Institute has designed a centralized cutting and manufacturing shop in use at several metallurgical plants, clamping devices for materials hoists based on permanent magnets, a program controlled installation for driving shaped apertures in welded diaphragm rims and an automated system for planning technological processes involved in manufacturing operations. Even in the manufacture of such individualized devices as turbines, mechanization and automation of production processes are economically justified. During the 11th Five Year Plan, the Institute will continue to develop progressive technological processes and equipment for precise shaping of turbine blade blanks, mechanical working of parts of steam, gas and hydraulic turbines, as well as nuclear powerplant turbines.

  2. Process Improvement: An Application in Special Steel Production Sector

    Directory of Open Access Journals (Sweden)

    Tansu TÜRKAN

    2017-07-01

    Full Text Available Customer requests are increasingly varied with the changing of the living conditions and developing technology. In this point, customers want to be met the demands which are good quality and suitable price quickly. The trend in today’s global competitive environment is to provide high quality, reasonably priced products and respond in the required time to customer demands. In this point, organizations should review their processes continuously and improve them. In this study begin with the general information about concept of process, process management and process improvement techniques. This paper continuous with an application in a steel production company which supplies product to the customers in the automotive industry that working with just in time philosophy. In this study different techniques for process improvement (Kaizen, Cause and Effect Diagram, Poka-Yoke, 8D, Failure Modes and Effects Analysis were used in combination.

  3. The Virtual Product-Process Design Laboratory for Structured Chemical Product Design and Analysis

    DEFF Research Database (Denmark)

    Mattei, Michele; Yunus, Nor Alafiza Binti; Kalakul, Sawitree

    2014-01-01

    the design and analysis of a wide range of homogeneous formulated products: tailor-made blends, single phase liquid formulations and emulsion-based products. The decision making process is supported by dedicated property models and structured databases, specifically developed for each design problem scenario......The objective of this paper is to present new methods for design of chemicals based formulated products and their implementation in the software, the Virtual Product-Process Design Laboratory. The new products are tailor-made blended liquid products and emulsion-based products. The new software...... employs a template approach, where each template follows the same common steps in the workflow for design of formulated products, but has the option to employ different product specific property models, data and calculation routines, when necessary. With the new additions, the software is able to support...

  4. Integrating artificial and human intelligence into tablet production process.

    Science.gov (United States)

    Gams, Matjaž; Horvat, Matej; Ožek, Matej; Luštrek, Mitja; Gradišek, Anton

    2014-12-01

    We developed a new machine learning-based method in order to facilitate the manufacturing processes of pharmaceutical products, such as tablets, in accordance with the Process Analytical Technology (PAT) and Quality by Design (QbD) initiatives. Our approach combines the data, available from prior production runs, with machine learning algorithms that are assisted by a human operator with expert knowledge of the production process. The process parameters encompass those that relate to the attributes of the precursor raw materials and those that relate to the manufacturing process itself. During manufacturing, our method allows production operator to inspect the impacts of various settings of process parameters within their proven acceptable range with the purpose of choosing the most promising values in advance of the actual batch manufacture. The interaction between the human operator and the artificial intelligence system provides improved performance and quality. We successfully implemented the method on data provided by a pharmaceutical company for a particular product, a tablet, under development. We tested the accuracy of the method in comparison with some other machine learning approaches. The method is especially suitable for analyzing manufacturing processes characterized by a limited amount of data.

  5. Efficiency of Nepheline Ore Processing for Alumina Production

    Science.gov (United States)

    Arlyuk, B. I.; Pivnev, A. I.

    The comparative economical analysis and energetic analysis of alumina production from various kinds of raw materials were carried out basing on industrial data. The main process parameters of nepheline raw materials processing through sintering adopted at large industrial scale are given. The said technology allows the wasteless utilization of nepheline to produce alumina, soda, potash, potassium sulphate and chloride, portland cement and gallium without polluting the environment. According to industrial data the production cost of alumina while using the sintering of nepheline raw material is considerably lower than in processing of high grade bauxites by the Bayer way due to complete utilization of wastes, and as for capital investments into the process facilities they are lower than those into alumina production from bauxites, production of soda, potash and cement by traditional methods taken together. Are cited the flowsheets of alumina, soda, potash and portland cement production from nepheline ore, the process interrelationships determining the efficiency of raw material processing, and ways of further improvement of the process.

  6. A discovery-driven approach to elucidate urinary metabolome changes after a regular and moderate consumption of beer and nonalcoholic beer in subjects at high cardiovascular risk.

    Science.gov (United States)

    Quifer-Rada, Paola; Chiva-Blanch, Gemma; Jáuregui, Olga; Estruch, Ramon; Lamuela-Raventós, Rosa M

    2017-10-01

    The aim of this work was to study the urinary metabolomics changes of participants that consumed beer, nonalcoholic beer (na-beer), and gin. Thirty-three males at high cardiovascular risk between 55 and 75 years old participated in an open, randomized, crossover, controlled trial with three nutritional interventions consisting of beer, na-beer, and gin for 4 wk. Diet and physical activity was monitored throughout the study and compliance was assessed by measurement of urinary isoxanthohumol. Metabolomic analysis was performed in urine samples by LC coupled to an LTQ-Orbitrap mass spectrometer combined with univariate and multivariate statistical analysis. Ten metabolites were identified. Eight were exogenous metabolites related to beer, na-beer, or gin consumption, but two of them were related to endogenic changes: hydroxyadipic acid linked to fatty acid oxidation, and 4-guanidinobutanoic acid, which correlated with a decrease in urinary creatinine. Plasmatic acylcarnitines were quantified by targeted MS. A regular and moderate consumption of beer and na-beer decreased stearoylcarnitine concentrations. Humulinone and 2,3-dihydroxy-3-methylvaleric acid showed to be potential biomarkers of beer and na-beer consumption. Moreover, the results of this trial provide new evidence that the nonalcoholic fraction of beer may increase fatty oxidation. © 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  7. Top-quark processes at NLO in production and decay

    Energy Technology Data Exchange (ETDEWEB)

    Campbell, John M.; Ellis, R.Keith

    2012-04-01

    We describe the implementation of top production and decay processes in the parton-level Monte Carlo program MCFM. By treating the top quark as being on-shell, we can factorize the amplitudes for top-pair production, s-channel single-top production, and t-channel single-top production into the product of an amplitude for production and an amplitude for decay. In this way we can retain all spin correlations. Both the production and the decay amplitudes are calculated consistently at next-to-leading order in alpha_s. The full dependence on the b-quark mass is also kept. Phenomenological results are presented for various kinematic distributions at the LHC and for the top quark forward-backward asymmetry at the Tevatron.

  8. Hydrogen from algal biomass: A review of production process

    Directory of Open Access Journals (Sweden)

    Archita Sharma

    2017-09-01

    Full Text Available Multifariousness of biofuel sources has marked an edge to an imperative energy issue. Production of hydrogen from microalgae has been gathering much contemplation right away. But, mercantile production of microalgae biofuels considering bio-hydrogen is still not practicable because of low biomass concentration and costly down streaming processes. This review has taken up the hydrogen production by microalgae. Biofuels are the up and coming alternative to exhaustible, environmentally and unsafe fossil fuels. Algal biomass has been considered as an enticing raw material for biofuel production, these days photobioreactors and open-air systems are being used for hydrogen production from algal biomass. The formers allow the careful cultivation control whereas the latter ones are cheaper and simpler. A contemporary, encouraging optimization access has been included called algal cell immobilization on various matrixes which has resulted in marked increase in the productivity per volume of a reactor and addition of the hydrogen-production phase.

  9. Combining linear polarization spectroscopy and the Representative Layer Theory to measure the Beer-Lambert law absorbance of highly scattering materials.

    Science.gov (United States)

    Gobrecht, Alexia; Bendoula, Ryad; Roger, Jean-Michel; Bellon-Maurel, Véronique

    2015-01-01

    Visible and Near Infrared (Vis-NIR) Spectroscopy is a powerful non destructive analytical method used to analyze major compounds in bulk materials and products and requiring no sample preparation. It is widely used in routine analysis and also in-line in industries, in-vivo with biomedical applications or in-field for agricultural and environmental applications. However, highly scattering samples subvert Beer-Lambert law's linear relationship between spectral absorbance and the concentrations. Instead of spectral pre-processing, which is commonly used by Vis-NIR spectroscopists to mitigate the scattering effect, we put forward an optical method, based on Polarized Light Spectroscopy to improve the absorbance signal measurement on highly scattering samples. This method selects part of the signal which is less impacted by scattering. The resulted signal is combined in the Absorption/Remission function defined in Dahm's Representative Layer Theory to compute an absorbance signal fulfilling Beer-Lambert's law, i.e. being linearly related to concentration of the chemicals composing the sample. The underpinning theories have been experimentally evaluated on scattering samples in liquid form and in powdered form. The method produced more accurate spectra and the Pearson's coefficient assessing the linearity between the absorbance spectra and the concentration of the added dye improved from 0.94 to 0.99 for liquid samples and 0.84-0.97 for powdered samples. Copyright © 2014 Elsevier B.V. All rights reserved.

  10. Product and process effectiveness using performance-based auditing techniques

    International Nuclear Information System (INIS)

    Horseman, M.L.

    1995-01-01

    Focus is the backbone of genius. Focus is the lifeblood of adequate products and effective processes. Focus is the theme of Performance-Based Audits (PBA). The Civilian Radioactive Waste Management (CRWM) Program is using the PBA tool extensively to focus on the evaluation of product adequacy and process effectiveness. The term Performance-Based Audit has been around for several years. however, the approach presented here for the systematic end-product selection, planning, and measurement of adequacy and effectiveness is new and innovative

  11. Electroweak contributions to SUSY particle production processes at the LHC

    Energy Technology Data Exchange (ETDEWEB)

    Mirabella, Edoardo

    2009-07-22

    In this thesis we have computed the electroweak contributions of O({alpha}{sub s}{alpha}), O({alpha}{sup 2}) and O({alpha}{sub s}{sup 2}) to three different classes of processes leading to the hadronic production of the SUSY partners of quarks and gluons, i.e. squarks and gluinos. The theoretical framework is the Minimal Supersymmetric extension of the Standard Model, the MSSM. The three processes are gluino pair production, diagonal squark-antisquark and associated squark-gluino production.

  12. Aroma formation by immobilized yeast cells in fermentation processes.

    Science.gov (United States)

    Nedović, V; Gibson, B; Mantzouridou, T F; Bugarski, B; Djordjević, V; Kalušević, A; Paraskevopoulou, A; Sandell, M; Šmogrovičová, D; Yilmaztekin, M

    2015-01-01

    Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description of the future perspectives and scope for cell immobilization in fermentation processes. Copyright © 2014 John Wiley & Sons, Ltd.

  13. Multivariate Product-Shot-noise Cox Point Process Models

    DEFF Research Database (Denmark)

    Jalilian, Abdollah; Guan, Yongtao; Mateu, Jorge

    We introduce a new multivariate product-shot-noise Cox process which is useful for model- ing multi-species spatial point patterns with clustering intra-specific interactions and neutral, negative or positive inter-specific interactions. The auto and cross pair correlation functions of the process...

  14. Process for the production of a molecular sieve material

    NARCIS (Netherlands)

    Melian, C.I.; Kapteijn, F.; Moulijn, J.A.

    2006-01-01

    The invention concerns a process for the production of a molecular sieve material by growing the molecular sieve material structure in the presence of a template for the pore structure, followed by removal of the template from the molecular sieve material, in which process the template is removed by

  15. Game theoretic aspect of production process transfer functions ...

    African Journals Online (AJOL)

    In a single-input-single-output production process the variability of the input and output from the process makes the determination of the exact nature of the relationship between the input and output quite complex and difficult. It is therefore necessary to seek an analytical tool to clarify the nature of this relationship.

  16. Measuring and enabling learning behavior in product innovation processes

    NARCIS (Netherlands)

    Gieskes, J.F.B.; van der Heijden, Beatrice

    2004-01-01

    It is generally acknowledged that innovation is one of the most important predictors of firm success or failure. Successful innovation processes require creating new organizational capabilities to handle the external pressure for new products and processes (fast, good and at low costs), and the

  17. Process for the production of sodium carbonate anhydrate

    NARCIS (Netherlands)

    Oosterhof, H.; Van Rosmalen, G.M.; Witkamp, G.J.; De Graauw, J.

    2000-01-01

    The invention is directed to a process for the production of sodium carbonate-anhydrate having a bulk density of at least 800 kg/m<3>, said process comprising: providing a suspension of solid sodium carbonate and/or solid sodium bicarbonate and/or solid double salts at least comprising one of sodium

  18. Evaluation of Citric Acid Production Potentials of Food Processing ...

    African Journals Online (AJOL)

    Objective: To evaluate citric acid production potentials of food processing wastes. Materials and Methods: Samples of domestic wastes generated from peels of Yam (YP), Cassava (CP), red cocoyam (RCP), white cocoyam (WCP), ripe plantain (RP), unripe plantain (UPP) and garri processing chaff (GPC) were washed, ...

  19. External designers in product design processes of small manufacturing firms

    NARCIS (Netherlands)

    Berends, Hans; Reymen, Isabelle; Stultiëns, Rutger G L; Peutz, Murk

    Small manufacturing firms often fail to reap the benefits of good design practices. This study investigates how the involvement of external designers influences the evolution of product design processes in small manufacturing firms. Qualitative and quantitative process research methods were used to

  20. Image processing system performance prediction and product quality evaluation

    Science.gov (United States)

    Stein, E. K.; Hammill, H. B. (Principal Investigator)

    1976-01-01

    The author has identified the following significant results. A new technique for image processing system performance prediction and product quality evaluation was developed. It was entirely objective, quantitative, and general, and should prove useful in system design and quality control. The technique and its application to determination of quality control procedures for the Earth Resources Technology Satellite NASA Data Processing Facility are described.